Aubergines Iranian style*

Products(for 4):

2-3 average aubergines
1 onion
tin of tomatoes
1 teaspoon cinnamon
1 teaspoon turmeric

grounded chilly
black pepper, paprika, salt
2 tbsp oil

1 teacup basmatti rice

Cut the aubergines in this slices, salt them on both sides and leave them in a bowl for 15 minutes (a dark coloured liquid should gather). Then wash from the salt, dry, heat the oil in a pot and fry them slightly on both sides. Take them out and put them away. In the same pot fry the chopped onions. When soft put the aubergines back, as well as the tomatoes, and all the spices.
Lower the heat and cook for 30 minutes, don’t forget to stir occasionally.

Rinse the rice and also cover with cold water, but for 20 minutes only. Pour the water out and put in a smaller pot, boil it with 2 teacups of water. When there’s a tiny amount of water left in the rice, take the pot off the heat, cover it and leave it for 15 minutes to absorb the remaining liquid.

Serve equal parts of the two in a dish.
*cause I’ve learned the recipe from an Iranian girl.
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