• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Eggplant with Pomegranate Dip (Nazkhatun) Recipe

  • 4servings

Add to MenuAdd to Calendar

Source: www.chow.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 medium eggplants

  2. 2 medium onions, peeled and grated

  3. 2 cloves garlic, peeled and crushed

  4. 1/2 cup olive oil

  5. 4 medium tomatoes, peeled and thinly sliced

  6. 2 tablespoons pomegranate paste or 1/2 cup verjus

  7. 1 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 1 teaspoon angelica powder ( gol-par )

  10. 1/2 cup chopped fresh mint or 2 teaspoons dried mint

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Prick eggplants with a fork to prevent bursting, and place on oven rack. Bake for 1 hour. Be sure to put a tray under the eggplants to catch drips.

  2. Place the eggplant on a cutting board and let stand until cool enough to handle. Peel and chop.

  3. In a deep skillet, fry the onions and garlic in 3 tablespoons oil. Add tomatoes, pomegranate paste, or verjus, cook for 10 minutes over medium heat, add the eggplant, and sprinkle with salt, pepper, angelica powder, and mint. Stirring occasionally, simmer over low heat for another 35 minutes, and adjust seasoning.

  4. Transfer to a serving dish and serve hot or cold with lavash bread as an appetizer. Nush-e Jan!

  5. © 2007 From New Food of Life by Najmieh Batmanglij by permission of Mage Publishers Review & Rate

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback