Iranian Eggplant Salad A La Faride Recipes

Steps:

• Preheat oven to 325 degrees.
• Peel the eggplant, and cut a slit along the side. Salt it, and let it sit and drain for half an hour. Rinse salt off.
• Slice the two eggplants thin lengthwise into 5 or 6 pieces each.
• Baste in olive oil on both sides.
• Lay these in an oven proof dish. Cook until golden brown.
• Chop the onion and garlic cloves, and fry in a pan with olive oil.
• Remove eggplants from oven, add to onion/garlic mix. Puree mix in a food processor until chunky but smooth. Return to pan.
• Add sour cream, simmer for fifteen minutes. Place in serving dish.
• In a smaller pan, fry the mint in oil. Drizzle or spoon over the eggplant as garnish.

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Steps:

• Slice 1 large eggplant lengthwise into thirds; soak in water 15 minutes. Drain and toss with olive oil and salt. Grill over medium-high heat until tender, about 8 minutes per side. Chop and toss with 1 large chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil and 1 teaspoon each chopped oregano and red wine vinegar; season with salt and pepper. Top with shaved parmesan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
• Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
• In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

Steps:

• Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft.
• Cool the eggplant. Scoop it out and set aside. Do not use the peel.
• In a frying pan saute the onion and the 4 cloves of garlic, chopped.
• When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan.
• When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set.
• Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold.
• (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.