Persian Mama's eggplant stew - Penguin Books Australia
A classic Persian dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Pot
- Skillet
- Stove
- Paper towel
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Mixing bowl
- Serving bowl
Ingredients
- 2 medium eggplants
- 2 cups basmati rice
- 1 cup olive oil
- 1 large brown or white onion
- 4 cloves garlic
- 2 tablespoons cumin
- 2 tablespoons turmeric (plus another teaspoon for your rice)
- 2 tablespoons paprika
- 2 × 400g tins diced tomatoes
- ½ cup tomato paste
- 1 bunch fresh chives (or 2 tablespoons dried)
- 1 cup natural Greek yoghurt or sour cream
- half a lemon + water and salt (to draw out the eggplant juices)
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