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Posted By archives On March 14, 2010 @ 11:25 am In Vegetables | No Comments
Submitted by: Susanne
Here is an Iranian casserole that originally asks for meat, but I just leave that out without replacement. I’m sure you could use something else instead.
2 large onions, thinly sliced
2 cloves garlic, crushed (I like to use more)
1/4 ts ground pepper
1 ts turmeric
1/2 ts saffron dissolved in 4 TS hot water
1/4 ts cinnamon
1/4 ts ground cumin
1/4 ts ground cardamom
4 tomatoes, peeled and chopped
1/2 cup yellow split peas, soaked in water for 20 min.
1 c unripe grapes (or raisins, and increase the amount of lime juice)
4 TS lime juice
3 medium eggplants
1 large onion, thinly sliced
1 large tomato, peeled and left whole
Brown the onions and garlic over medium heat (in a little oil or just water). Add pepper, turmeric, and saffron water (and salt to taste, if you like).
Add 2 c water, chopped tomatoes, unripe grapes, lime juice, and spices. Simmer on medium heat for about 20 min. Add drained split peas. Simmer another 10 min.
Cut the eggplant in slices and brown them in the oven at 350 until soft, turning them once.
For the garnish, brown the onion and tomato in a skillet.
Transfer eggplant slices and tomato sauce to casserole dish. put garnish on top. Cover and bake for 30 min. Remove cover and bake another 15 min. uncovered.
Serve with steamed rice.
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