Yield2 dinner sized portions
2 large tomatoes (blended)
½ shallot or sweet onion (minced)
½ lemon for juice (squeezed)
1 teaspoon cinnamon or more to taste
1 teaspoon salt or more to taste
1 dash sweetner your choice
1 eggplant or mushrooms or both (sliced into stew meat sized strips)
1 teaspoon cinnamon (added to eggplant)
½ cup olive oil (enough to cover eggplant)
1 teaspoon salt, to taste
½ shallot (minced, added to eggplant)
1. Blend tomatoes spices and oil until smooth then add shallot and mix by hand put this in the dehydrator to warm.
2. Slice eggplant into strips the size of stew meat strips, toss with cinnamon salt and olive oil and shallot leave on the counter or put in the dehydrator to warm.
3. Make your version of rice (cauliflower, real rice, eggplant, what ever) lay eggplant strips over top, and spoon sauce over all of it. This is so good and pretty authentic if i do say so! (and I learned from a real Persian mother in law many years ago!)
Omshanti's ThoughtsBy omshanti
This is a Persian dish that I altered to make more like a koresht (or sauce) instead of stuffed eggplant which as it turns out I'm still working on!
In its original form, it's a stew meat and green bean sauce that is tomato based and served over rice.
In this form its an eggplant and tomato based sauce served over rice!
One of my staples from a before raw time. Served with mastvajeir (still working on a good yogurt for this) and green salad.
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