Torshi Liteh - Persian Pickled Eggplant and Vegetables with Sibzamini Torshi (Sunchokes)

ترشی - Torshi (pickles) are a very common side dish in Persian cuisine, served alongside rice and khoresh, kebabs, and other traditional dishes. I've shared several of my favorite pickle recipes so far, including pickled eggplant and mixed vegetable pickles, among others. 

One of my favorites is لیته   (Liteh), a delicious combination of pickled eggplant, vegetables, and herbs. For this recipe, I'm thrilled to have finally found سیب زمینی ترشی - sibzamini torshi (pickling potato), also known as یارالماسی (yaralmasy). Sibzamini torshi, which is called sunchokes or Jerusalem artichokes, are members of the sunflower family. For further information, please check out the following link on sunchokes.

A few years ago, I asked my younger brother, who lives in Iran, to send me a picture of the sibzamini torshi, the kind cultivated there, because I didn't want to forget what they looked like. It wasn't until recently that, after leaving my dentist's office, I wandered into the Whole Foods Market across the street, and there, among the neat and organized fresh vegetables, was a small box of sunchokes. 

They resembled ginger roots closely, and they came in various shapes and sizes. I was so excited to have finally found what I had been searching for! I knew right away they would make a wonderful addition to torshi liteh, adding a subtle nutty flavor and a pleasant crunch.

 If you are unable to find sunchokes at your local market, simply leave them out, liteh is traditionally made without them anyway. For this recipe, you can use grilled eggplant instead of simmering it in vinegar. If using grilled eggplant, remove the skin, slice it, and mix it with the other ingredients. For the herbs, you can use fresh herbs if you prefer. I used dried herbs this time because I didn't have enough time to let the freshly washed ones dry completely.

Torshi Liteh

Ingredients

-5 medium eggplants, stemmed and sliced lengthwise (I didn't remove the skin, but you can if you prefer)
-4-5 sunchokes, peeled, cubed
-2 large carrots, peeled, cubed
-2 celery stalks, diced small
-1 small head of cauliflower, cut into small florets
-1 medium green bell pepper, cleaned, cubed
-5 garlic cloves, thinly sliced

-2 tablespoons dried tarragon
-2 tablespoons dried mint
-2 tablespoons dried savory
-2 tablespoons dried dill
-2 tablespoons dried basil

-1 tablespoon crushed golpar (angelica)
-1 tablespoon siah daneh (nigella seeds)
-1 tablespoon crushed tokhm-e geshniz (coriander seeds)
-1 teaspoon turmeric powder
-1 small whole dried red pepper, crushed (or more to taste)
-Salt
-White vinegar

Method:

1. In a non-reactive saucepan, combine 1 cup of vinegar and 1 cup of water. Bring to a boil over medium heat, then add the turmeric, eggplant, and 1 teaspoon of salt. Reduce the heat and simmer for 8-10 minutes.
2. Remove the eggplant and place it in a colander to drain.
3. In a large mixing bowl, combine the eggplant, sunchokes, carrots, celery, cauliflower, bell pepper, garlic, dried herbs, spices, and 3 teaspoons of salt. Mix well.
4. Pack the torshi into the clean, dry jars, pressing down firmly. Pour vinegar over the vegetables until about 1 inch from the top. Seal the jars tightly. 
5. Store in a cool, dark place to pickle for 10-12 days.

Enjoy!

Bademjan Shekam-por - Persian Stuffed Eggplant

بادمجان شکم پر - Bademjan shekam-por is an open-faced fried eggplant stuffed with ground beef and vegetables, simmered in a rich and tangy tomato-based sauce, and topped with slivered almonds. This flavorful eggplant dish originates from the northwestern region of Azerbaijan, Iran. 

It's worth noting that although you might see the word eggplant spelled and pronounced in several ways, بادمجان، بادمجون، بادنجان, بادنجون  (bademjan, bademjoon, badenjan, and badenjoon), they all mean the same thing. 

Eggplants have been an essential part of Persian cooking for hundreds of years. Their versatility, great flavor, and silky tender flesh have inspired countless dishes such as khoresh bademjan, borani bademjan, kashk-e bademjan, mirza ghasemi, and torshi bademjan (pickled eggplant), just to name a few. I am always on the lookout for new Persian eggplant recipes, and I've made it my mission to collect and write about every eggplant dish I come across from homes in every corner of Iran. Yet, despite the many variations and flavors, my personal favorite remains the simplest of all, pan-fried unpeeled eggplant slices lightly seasoned with salt and pepper. I love the taste of the eggplant skin, and I usually keep it on unless I'm serving guests.

According to a recent Huffington Post article about Persian Food, "Persian food is criminally underrepresented in America." I couldn't agree more, and I would add that it's misunderstood as well. One common misconception is that Persian food is not vegetarian-friendly, which, in my opinion, couldn't be further from the truth. Aside from the array of globally known Persian kebab dishes, most, if not all, khoresh (stews) can be prepared without meat. There are also many wonderful vegetable-based dishes, such as various kinds of kookoo/kuku, borani, and the hearty ash reshteh. Not to mention that a platter of sabzi khordan (fresh herbs) accompanies lunch and dinner almost every day, along with salad and torshi  (pickled vegetables). And of course, we eat fruits like there's no tomorrow!

For a healthier twist on the traditional bademjan shekampor, you can bake the eggplants in the oven before stuffing them instead of frying. In the traditional recipe, the eggplant is either fully peeled or partially peeled, leaving stripes of skin. Whether you choose to bake or fry, peel or leave the skin on, it all depends on your personal taste and dietary preferences. For a vegetarian variation, you may simply replace the ground beef with rice or a mix of rice and vegetables. Bademjan shekampor can be served as a main dish with rice or as a side dish or appetizer.

Bademjan Shekam-por - Persian Stuffed Eggplant

Ingredients

Serves 4

-4 medium-sized eggplant, peeled in stripes using a vegetable peeler
1/2 pound ground meat (lamb or beef)
-1 large onion, chopped
-3 medium potatoes, peeled and cubed (small)
-1/2 pound fresh green beans,  trimmed, cut into 1-inch pieces
-3 medium firm tomatoes, 1 finely diced, 2 sliced
-2 large garlic cloves, minced
-1 tablespoon tomato paste
-1/3 teaspoon turmeric
-1/4 teaspoon cumin
-A pinch of red pepper
-Salt and pepper to taste
-Juice of a lemon
-2-3 tablespoons slivered almonds
-Olive oil (extra virgin) or vegetable oil

Method:

1. In a large skillet, heat 3-4 tablespoons of oil over medium-high heat. Fry the eggplants until golden brown. Set aside to cool.
2. In a large skillet, heat a little oil over medium-high heat. Add the chopped onions and sauté until translucent. Add minced garlic and cook for another minute. Stir in the turmeric.
3. Add the ground beef and cook until browned. Then add the potatoes, green beans, and chopped tomatoes, one at a time, sautéing each for a few minutes before adding the next. Season with cumin, red pepper, and salt and black pepper to taste. Sauté all the ingredients together. Stir well and add 1/2 cup of water.  Stir everything well, then add 1/2 cup of water. Cover and cook on medium-low heat for 40 minutes, stirring occasionally.
4. Once the eggplants are cool enough to handle, gently cut them open lengthwise. Sprinkle lightly with salt and gently loosen the flesh with a fork. Generously spoon the mixture into the open eggplant and top with slivered almonds.
5. In a wide pan, heat 2 tablespoons of oil over medium heat. Add tomato paste and stir well. After a couple of minutes, arrange the tomato slices in single or slightly overlapping layers in the pan. Place the stuffed eggplant over the layered tomatoes. Add a cup of hot water and freshly squeezed lemon juice. Cover and simmer for 15-20 minutes on low heat.

To serve, transfer the stuffed eggplants to a platter. Serve with rice, warm bread, and a side of cool yogurt.

Enjoy!

Naz Khatoon - Persian Eggplant & Herb Salad with Walnuts & Verjuice - Mazandarani-Style

Naz Khatoon is a simple, fire-roasted eggplant salad featuring freshly chopped aromatic and flavorful herbs, minced garlic, and infused with a verjuice dressing, topped with ground walnuts. I had heard of this dish in the past, and all I knew was that it was a northern Iranian eggplant side dish; I was always intrigued by its name, Naz Khatoon. Naz (subtly coquettish) and Khatoon (lady), literally meaning coquettish lady. However, it wasn't until recently that I began inquiring about it. As the saying goes in Iran, "jooyandeh yabandeh bovad" (one who searches always finds), and I finally found the recipe that I was looking for.

 A few weeks ago, a very kindhearted person that I know, who has been teaching Persian language classes on Saturdays with me a few other dedicated teachers, lent me a booklet on Iranian regional cooking. Luckily, in this thin old booklet, I found the recipe for Naz khatoon with some information about the origin of the dish. Naz Khatoon's recipe is from the town of Behshahr, which is also the capital of Behshahr county in Mazandaran province in the northern region of Iran along the Caspian Sea.

I tried to stay true to the original recipe, but I made a few changes. The original recipe called for the use of local Behshahr basi,l and since that's not available here, I simply substituted the regular basil. The recipe suggests the option of using mint instead of basil. Since both herbs add a burst of flavor and aroma to any dish, I decided to use both, with basil as the main herb and half a bunch of mint and flat-leaf parsley. I love the taste of verjuice, and in my teen,s I remember coming home from school and drinking a glass of verjuice. The recipe called for half a bottle (about 2 cups) of verjuice. This amount may be adjusted to your liking. I used about 1 1/2 cups of verjuice for all the ingredients to be fully infused with it, but it may not be evident in the picture. I only used half the amount of liquid before taking photos for the blog so that the texture of the eggplant, herbs and walnuts would show. The only ingredient that was not included in the recipe but that I chose to add was a touch of olive oil before serving to make it easier on the palate.

Naz Khatoon - Persian Eggplant & Herb Salad with Walnuts & Verjuice - Mazandarani-Style

Ingredients

Serves 4-6

-3 medium-large eggplants, preferably fire-roasted (I roasted them in the oven)
-1 bunch basil, finely chopped, may use a combination of both purple and green basil (I only used green basil)
-1/2 bunch flat-leaf parsley, finely chopped
-1/2 bunch mint, finely chopped
-2 garlic cloves, minced
-1 teaspoon ground golpar (angelica powder)
-1 cup walnuts, ground
-1 tablespoon abghooreh (verjuice), add more if you prefer a more sour flavor
-1-2 tablespoons olive oil (optional)
-Salt to taste

Method:

1. Pierce the eggplant in several places with a fork. Place over medium-high fire on a stove or a grill until soft. If you are roasting the eggplant in the oven, place the pierced eggplant on a baking sheet and roast in a 400-degree Fahrenheit preheated oven for about 50 minutes or until fully cooked. Remove from the oven or the grill and allow to cool in a colander.
2. Remove the skin and chop the eggplant finely. 
3. In a large bowl, combine chopped eggplant, basil, mint, parsley, garlic, and angelica powder. Add salt to taste. 
4. Pour the verjuice over the eggplant and herb mixture. Mix well. Taste and adjust the seasoning.
5. Drizzle 1-2 tablespoons of olive oil over the salad.
6. Sprinkle ground walnuts over the salad.

Serve in a bowl with rice (kateh-style), bread, and yogurt.

Enjoy!

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

This stew is a perfect combination of fresh okra and tender eggplant simmering in a luscious tomato sauce along with browned lamb cubes. Even if you're not too fond of okra, this delicious khoresh would likely change your mind. There's something magical about the combination of eggplant, okra, tomatoes, and lime juice. خورش بامیه و بادمجان Eggplant & Okra stew could also be made with غوره ghooreh (unripe grapes) if available where you live. The use of freshly squeezed lime juice, abghooreh (verjuice), or limoo amani (dried lemon) is key in Iranian cooking. The acidity of these ingredients definitely enhances the flavor of most dishes.

Eggplant is widely used in Persian cuisine; for instance, some popular dishes include khoresh bademjan, borani bademjan,  and kashke-bademjan. Whereas okra, on the other hand, is mostly sauteed and cooked in khoresh bamieh, a popular southern dish. In our home, my mother always made khoresh bamieh with tamarind sauce, and the taste was so incredibly amazing that I haven't tried to change my mother's recipe and use any other sauce instead. However, since I'm adding eggplant to this dish, I'll use a couple of tablespoons of tomato paste and a large tomato as a base with the addition of lime juice.

While preparing the ingredients, remember not to cut into the okra and to gently trim the top, but leave the top cap and the bottom intact, since this would prevent the stew from becoming slimy. Also, add the lime juice to the stew before adding the okra.

Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew

Ingredients

Serves 4-6

1 1/2 pound meat (lamb or beef), washed, trimmed, and cubed
8 small-sized eggplant, peeled, leave whole or cut in half
1 pound of okra, wash and trim the top
1-2 large tomatoes, skin removed and finely diced
2 large onions, finely chopped
3 garlic cloves, minced
2-3 freshly squeezed lime juice
2 tablespoons tomato paste
1 teaspoon turmeric
A pinch of red pepper 
Salt and pepper to taste
Oil

Method:

1. Place peeled eggplant in a colander, sprinkle with salt, and let it drain for a couple of hours before cooking.
2. Heat 1/2 a cup of vegetable oil in a large skillet over medium-high heat and fry the eggplants until golden brown. Remove fried eggplant and place on a paper towel.
3. In the same skillet, fry okra in 2-3 tablespoons of oil on medium heat until lightly browned. Set aside.
4. In a large stew pot, saute the chopped onions on medium-high heat until golden brown. Add a teaspoon of turmeric powder. Stir well, add the minced garlic, and saute for another few minutes.
5. Add the meat, salt, and pepper, and brown the meat on all sides.
6. Add the chopped tomatoes, tomato paste, and enough water to cover the meat by a couple of inches. Bring to a boil, reduce the heat, cover, and cook for an hour on medium-low heat or until the meat is tender.
7. Add the lime juice to the stew, stir, and gently place the fried eggplant and okra in the pot. Taste and adjust the seasoning with salt, pepper, and lime juice. Add a little more water if necessary. Cover and simmer for another 30-40 minutes on low heat.

To serve, gently spoon the stew into a large serving bowl. Serve hot with rice, salad shirazi, and mast o khiar.

Enjoy!

Guest Post: Simmered Fried Eggplant & Tomato

This is a light and simple dish that my sister used to make when we both lived at home.
It's one thing to enjoy the home-cooked meals prepared by your mom but to experience the meals that your caring sister makes is truly something else! She would move around the kitchen like a feather in the sky and in 20 minutes your dinner would be ready.Voila! So, this خوراک بادمجان و گوجه Eggplant & Tomato dish is her recipe and I'm sure she wouldn't mind my sharing it with you all.

Simmered Fried Eggplant with Tomatoes

Ingredients:
Serves 4

2 large eggplants, peeled and cut in 1/2 inch circles
4 small tomatoes, sliced
2 garlic cloves, minced  

1/3 cup olive oil
1 cup water
1/3 teaspoon turmeric

Salt and pepper to taste

Method:

1. Place the sliced eggplant in a deep bowl, add a tablespoon of salt and fill the container with cool water.
2. Place a heavy object on top to keep the slices down for about 15 minutes. Drain and pat dry with paper towels.
3. Pour oil into a large frying pan, when oil is hot fry eggplant 5 minutes per side or until light brown.
4. In a skillet pour a cup of water, bring to a gentle boil, add turmeric and garlic. Lower heat to medium-low and place the eggplant rounds in the skillet and cover with tomato slices.
5. Salt and pepper to taste. Cover the skillet and simmer for 20 minutes. 

Serve warm with yogurt, fresh herbs and warm bread.

I'm so delighted and honored that Rebecca of Chow and Chatter has asked me to do a guest post on her wonderful blog. It has been a great opportunity to be able to share one of my favorite dishes with Rebecca and her readers. If you would like to check out my first guest post and the recipe, please read the article here.

Enjoy!

Kashk-e Bademjan - Persian Eggplant & Whey Dip

Today marks my first blogoversary! 

Food blogging has been both a journey and a healing process for me. Over the past year, I've chopped onions, fried eggplants, pickled garlic, steamed rice, and ground saffron threads, each carrying with it a memory, a story, and a little piece of comfort. 

I started this blog exactly a year ago as a tribute to my late mother, who had passed away six months earlier after an illness. It was my way of honoring her remarkable culinary skills, her deep knowledge of ingredients, and her warm, welcoming spirit. My mother loved nothing more than serving delicious food with generosity and joy. 

Little did I know that through this process, I would grow into a more passionate foodie myself. What began as a way to preserve her memory became an exploration of food, nutrition, and even cuisines from around the world. From the time eight or nine,  when my mother first taught me how to saute onions, an essential step in nearly every Iranian dish, I can still remember standing by her side, watching the onions slowly turn golden. This simple act of sauteing onions is the foundation of Persian cooking, and it's also the beginning of my love for food. 

In the early months of blogging, I was mostly documenting recipes I remembered, posting frantically, treating it almost like a duty to keep her legacy alive. But over time, I found joy in the writing, in sharing recipes, in connecting with other food bloggers. What began as a homage to my beloved maman slowly became a source of healing, helping me feel close to her through every story, every dish, every word.

And so today, as I celebrate a year of blogging, it feels right to share a recipe that she would prepare so lovingly: کشک بادمجان Kashke-e Bademjan.

This quintessential Persian appetizer may not be considered a main dish, but once it's on the table with some lavash (flatbread) and a tall glass of cool water, you really don't need much else. Made from eggplants, caramelized onions, garlic, and kashk (whey), it's simple and flavorful. And best of all, it's proof that Persian cooking doesn't have to be time-consuming.

Dried Whey (Kashk)

Kashk-e Bademjan

Ingredients

Serves 4

-2 large eggplants

-1 large onion, peeled, thinly sliced

-5 garlic cloves, minced

-2 tablespoons dried mint

-1/2 teaspoon turmeric

-1 teaspoon liquid saffron

-Salt and pepper, to taste

-Olive oil or vegetable oil

-1 cup liquid kashk (whey) - available at Iranian or Middle Eastern grocery stores.

-2 tablespoons chopped walnuts

Method

1. Preheat the oven to 350 degrees Fahrenheit. 
2. Pierce the eggplants with a knife to let steam escape. Place them on a baking sheet and roast in until softened for about 30-40 minutes. Remove from the oven, and let cool. 
3. Peel off the skin, cut the eggplants into small cubes.
4. Heat 3 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and saute until golden. Stir in the turmeric, then add the garlic and dried mint, saute for another 5 minutes.
5. Add the chopped eggplant, saffron, salt, and pepper. Add 1/2 cup of water, cover, and cook for 10-15 minutes over low heat. 
6. Stir in the kashk (liquid whey) over the eggplant mixture and cook gently for about 5-10 minutes on low heat for the flavors to come together. 
7. Taste and adjust the seasoning. Transfer to a serving platter, and drizzle with extra kashk if desired. 
8. Garnish with fried onions and chopped walnuts. 

Kashk-e Bademjan can be made a day ahead and served at room temperature with warm flatbread or pita chips.

Enjoy!

Torshi Bademjan - Quick Pickled Eggplant

I grew up eating torshi with almost every meal. In our home, no table felt complete without a small dish of these tangy, colorful pickles to brighten the flavors of food. I make pickles all the time, and I have several jars of torshi stored away in a cool place. Over the years, I've become an avid pickle maker myself, and several jars of torshi are always stored away in a cool corner of my kitchen. 

Of all the different varieties, torshi-e bademjan (pickled eggplant) holds a special place in my heart. My mother was a passionate torshi maker. Every time she visited me, one of the very first things she would do was make her famous ترشی بادمجان (pickled eggplant). She believed eating torshi not only enhanced the flavor of food but also offered many health benefits. 

My mother's pickled eggplant recipe remains one of my favorites. It's simple, and unlike other Persian pickles, it doesn't take weeks or months to ferment. In just a couple of days, it's ready to be enjoyed alongside your favorite meal.

Torshi Bademjan - Quick Pickled Eggplant

Ingredients

-5 small eggplants, rinsed and dried (no need to peel, make a long cut on the side of each)
-5-7 garlic cloves, peeled and halved
1/2 teaspoon turmeric (optional)
-2-3 tablespoons salt
-2-3 small dried red hot peppers
-1 teaspoon angelica powder (golpar)
-1 teaspoon nigella seeds (siah-daneh)
-1 teaspoon coriander seeds (tokhm-e geshneez)
-1 tablespoon dried dill
-1 tablespoon dried mint
-1 tablespoon dried tarragon
-White vinegar

Method:

1. In a small bowl, mix all the dried herbs and spices together. 
2. Stuff each eggplant with a few pieces of garlic and some of the dried herb-spice mixture. 
3. In a large, heavy-bottomed pot, combine 2 cups of vinegar and 1 cup of water. Bring to a gentle simmer over medium-low heat.
4. Arrange the stuffed eggplants in the pot. Sprinkle any remaining spice mixture on top, cover, and simmer for 30-40 minutes, or until the eggplants are tender. 
5. Allow them to cool completely, then transfer them to clean glass jars. Add more vinegar or salt if needed. 
6. Store in a cool place. Your torshi-e bademjan will be ready to enjoy after 2-3 days.

Enjoy!

Khoresh Bademjan - Eggplant Stew

خورش بادمجان Traditional Iranian lamb and eggplant stew with yellow split peas and tomatoes, is a beloved classic in Persian cuisine. Khoresh bademjan is a beautiful balance of flavors and textures. The combination of savory lamb, creamy eggplant, and tangy tomatoes creates a satisfying meal that has long been a favorite among Iranians.

Khoresh Bademjan - Eggplant Stew

Ingredients

Serves 6

-1 pound lamb or beef, washed and cubed
-2 large eggplants, peeled, sliced, and salted (about1-2 tablespoons of salt)
-2 medium tomatoes, peeled and chopped
-1 large onion, chopped
-2-3 cloves of garlic, minced
-4 limoo amani (dried lime)
-1 (15-ounce) can tomato sauce
-1/2 teaspoon turmeric
-1/4 teaspoon cinnamon
-Salt and pepper to taste
Juice of 1 lime, or to taste, or 1-2 tablespoons verjuice or 1 teaspoon gard-e ghooreh (unripe grapes) (ground sour grapes)
Vegetable oil

Method

1. Place the salted eggplant slices in a large container of water. Weigh them down with a heavy lid or bowl to keep them submerged for 10 minutes. Drain, pat dry, and set aside.  
2. Heat 1/2 cup of oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Transfer to a paper towel-lined plate to absorb excess oil. 
3. Gently place tomatoes in boiling water for about 1-2 minutes, then transfer to a bowl of ice water. Once cool, peel off the skins and chop.
4. Heat 3 tablespoons of oil in a large saucepan over medium-high heat. Sauté chopped onions until soft and translucent. Add garlic and cook for about 2 minutes. Stir in turmeric, lamb cubes, salt, and pepper. Mix thoroughly. Cook until the meat is brown on all sides.  
5. Add chopped tomatoes, tomato sauce, and enough water to cover the ingredients by an inch. Bring back to a boil, reduce the heat, cover, and cook for 40-50 minutes.  
6. Add fried eggplants and dried limes. Add more water if needed. 
7. Cover and cook for another 20 minutes or until the meat is tender. 
8. Add lime juice or verjuice and cinnamon, cover, and simmer for another 15 minutes on low heat, allowing all the flavors to blend..  

Serve hot over steamed basmati rice, with fresh herbs, salad shirazi, torshi, or mast o khiar.

Enjoy!

Mirza Ghasemi

میرزا قاسمی Mirza Ghasemi is a tasty and delicious dish from the northern region of Iran, especially popular along the Caspian Sea coast. If you enjoy eggplants and garlic, this smoky, garlicky dish will win you over at first bite. It's one of my favorites, but of course, I love any dish that features eggplants! 

 This is a vegetarian casserole made with grilled eggplants, ripe tomatoes, and plenty of garlic, seasoned with turmeric, salt, and pepper. Some cooks add onions, but the authentic version is traditionally prepared without them. Mirza Ghasemi can be served as a side dish, appetizer, or even a main course. Served with warm bread and fresh herbs. 

Mirza Ghasemi
Ingredients
Serves 4

-2 large eggplants
-3 large tomatoes, remove the skin and chop into small pieces
-7 garlic cloves, finely chopped
-3 eggs, lightly beaten
-1 teaspoon tomato paste
-1/3 cup vegetable oil
-1 teaspoon turmeric
-Salt and pepper to taste

Method

1. Preheat oven to 400 degrees Fahrenheit.
2. Pierce the eggplants and roast for about 40 minutes until the skin is charred and the flesh is tender. Or grill them over open flame for a smoky flavor. Set aside to cool. 
3. Peel the skin off the eggplants and mash the flesh with a fork.
4. In a large skillet, heat the oil over medium heat. Add the garlic and saute until lightly golden. Stir in the turmeric.  
5. Add the mashed eggplants and cook for about 15-20  minutes, stirring frequently. 
6. Stir in the chopped tomatoes, tomato paste, salt, and pepper. Cook for an additional 10-15 minutes until the mixture thickens 
7. Pour the beaten eggs over the mixture, stirring continuously until they are fully incorporated. (about 3-4 minutes).
8.  Taste and adjust the seasoning as needed.

Serve with warm bread and fresh herbs.

Enjoy!

Borani Bademjan - Persian Eggplant and Yogurt Dip

 بورانی بادمجان Borani Bademjan is a very delicious appetizer, perfect for eggplant lovers. If you also enjoy garlic, this dish welcomes as many cloves as you care to add!

Borani Bademjan - Eggplant and Yogurt Dip

Ingredients

Serves 4-6

-2 large eggplants
-2 cups plain thick yogurt
-2 medium onions, thinly sliced
-4 garlic cloves, peeled and minced
-1 tablespoon dried mint
-A pinch of red pepper (optional)
-Salt and pepper to taste
-Olive oil

Method:

1. Preheat your oven to 400 degrees Farenheight. Make 2-3 cuts in each eggplant to allow steam to escape and prevent bursting.out  Place them on a sheet pan and bake for about 40 minutes or until soft. Remove from the oven, and set aside to cool.
2. Once cool, remove the skin, chop the flesh and place in a colander to drain excess liquid.
3. Heat 3 tablespoons of oil in a skillet over medium heat. Add the onions, saute until golden, add the garlic, cook for 2-3 minutes, then mix in the dried mint. Mix thoroughly.
4. In a large mixing bowl, combine the drained eggplant flesh, yogurt, sauteed onion-garlic mixture. Season with salt, and pepper to taste, adjusting as needed.
5. Transfer to a serving dish, garnish with an extra pinch of dried mint, red pepper, and a drizzle of olive oil. 
6. Serve cold or at room temperature with warm bread.

Enjoy!