I was looking for a persian recipe using egg plant?

Answer 1

ROLLED STUFFED EGGPLANT

1 c. vegetable oil
2 cans (28 oz. each) crushed tomatoes with puree
1 can (8 oz.) tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
4 c. plain bread crumbs
2 c. sifted all-purpose flour
4 eggs
1/4 c. milk
2 eggplants (1 lb. each)
2 containers (15 oz. each) ricotta cheese
1 pkg. (8 oz.) Mozzarella cheese, grated
1/2 c. grated Parmesan cheese
2 c. chopped parsley


1. Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve.
2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.

3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.

4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.

5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.

Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).

TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or freeze. Defrost in refrigerator overnight; bake as above.

Answer 2

Imam Beyaldi
2 large globe eggplants
3 cloves garlic
1 green bell pepper - sliced
1 red bell pepper - sliced
1 onion halved and sliced
1 24oz can crushed tomatoes
fresh flat leaf parsley

Slice eggplants into 1" slices. Salt both sides and allow to rest for 20-30 minutes. (This will draw off any bitterness)
Rinse the salt off - pat dry, brush with olive oil and broil until browned.
Saute onions, garlic and peppers until limp. Season with salt and pepper (you can add paprika and/or red pepper flakes for more heat.)
Add tomatoes to the sauteed vegetables and heat through.
Place eggplant rounds in baking dish top spoon tomato mixture over the eggplant and bake at 350 for 20-30 minutes.
May be served hot as a side dish or at room temp or chilled as a salad.
Delicious!!

Answer 3

I got this recipe off of web sit. I tried it and love it so I am passing it on to you. I have also posted the site for you to see they have many more where this one came from.
Eggplant (Aubergine) Kuku (Persian Eggplant)
This smells awsome while it is cooking too.
2 large eggplants, peeled and cut into thin strips or 6 small eggplants, peeled and cut into thin strips
1 egg white, lightly beaten
1/2 cup vegetable oil, butter or ghee
2 large onions, peeled and thinly sliced
4 garlic cloves, peeled and crushed
4 eggs
4 tablespoons chopped fresh parsley
1/4 teaspoon powdered saffron, dissolved in 1 tablespoon hot water
1 lime, juice of
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
Peel the eggplants, cut them lengthwise in quarters if they are large, and salt them to remove bitternes if necessary.
Brush each side of the eggplant pieces with eggwhite to reduce the oil needed for frying.
In a skillet, heat 4 tablespoons oil over medium heat.
Add the onion and stir-fry for 10 minutes, until translucent.
Add the eggplant and garlic and stir-fry 10 minutes longer, until all sides are lightly golden brown.
Remove from heat and allow to cool.
Preheat the oven to 350°F.
Pour 4 tablespoons of oil into an 8-inch baking dish lined with parchment paper.
Break the eggs into a large bowl.
Add the parsley, saffron water, lime juice, baking powder, flour, salt, and pepper.
Beat thoroughly with a fork.
Add the eggplant, onion and garlic and mix thoroughly.
Pour the mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
Serve the kuku from the baking dish or unmold it by loosening the edge with a knife and inverting the dish onto a serving platter.
Remove the parchment paper.
this takes about 15 minutes to prepare and about 1 1/2 hours to make.

Another thing that is great to do with eggplant I do it all the time is. Take an eggplant. peel it, cut it in half and place it into a caserole dish. take a can of tomatoe sauce and pour over top of eggplant. Sprinkle with parmasan cheese.
Place into over at 350 for about 30 minutes. You can add grated cheese onto it also if you wish. It tastes like lasagna and it is awsome. I actually get my kids to eat eggplant this way. They love it.

Answer 4

curried crammed eggs Curried crammed Eggs (Serves 4-6) 6 complicated boiled eggs 2-3 T mayo sprint purple wine vinegar a million a million/2 tsp. Dijon mustard 2 tsp. very finely minced purple onion 2 tsp. finely chopped jalapeno pepper a million tsp. curry powder salt, pepper to flavor candy paprika, for garnishing chopped chives or cilantro, for garnishing intently slice eggs in a million/2, lengthwise. Scoop out the yolks right into a small mixing bowl. Mash yolks with a fork, then upload adequate mayo to moisten and combine. upload sprint of vinegar and the mustard, combine properly. upload diced onion, chipotle powder, and curry, mixing till tender and creamy. (upload slightly extra mayo if the aggregate looks too stiff.) flavor for seasoning and upload salt and pepper to flavor. Spoon the filling intently into egg halves and place on a serving platter. Sprinkle eggs with paprika, and garnish with chives or cilantro if needed.

Answer 5

Stuffed Green Peppers, Eggplants, and Tomatoes
Dolmeh-ye felfel sabz-o bademjan-o gojeh farangi
Makes 4 to 6 servings
Preparation time: 45 minutes
Cooking time: 2 hours 20 minutes

2 eggplants or pattypan squash
2 green bell peppers
4 large tomatoes
1/4 cup rice
1/4 cup yellow split peas
1/2 cup olive oil
1 onion, peeled and thinly sliced
1 pound ground beef, lamb, or veal
2 tablespoons tomato paste
1 cup chopped fresh parsley
1/2 cup chopped chives or scallions
1 cup chopped fresh mint or 1 tablespoon dried
1 cup chopped fresh tarragon or 1 tablespoon dried
21/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon advieh (Persian spice mix, page 376)
1 cup tomato juice
1/3 cup lime juice or vinegar
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon saffron dissolved in 2 tablespoons hot water

1. Preheat oven to 350°F.
2. Slice off the tops of the eggplants or pattypan squash and set aside. Slice off the bottoms so the eggplants or squash can stand on their own. Hollow them out, using the point of a knife or a melon baller, leaving a shell about 3/4 inch thick, and discard the flesh. Sprinkle the shells with 1 tablespoon salt and place in a colander to drain for 20 minutes.
3. Cut off the tops of the green peppers 1/2-inch from the stem and set them aside. Blanch peppers for 5 minutes in boiling water. Rinse in cold water and drain.
4. Remove stems from tomatoes. Cut a slice off the tops and set aside. Scoop out tomato pulp using a melon baller and reserve.
5. Cook rice and split peas together for 30 minutes in 2 cups water and 1/4 teaspoon salt. Drain.
6. Rinse eggplants or squash and pat dry. Brown on all sides in 3 or 4 tablespoons hot oil, adding more oil if necessary. Set aside.
7. Heat 2 tablespoons oil in a non-stick skillet and sauté onion and meat. Stir in tomato paste.
8. In a large bowl, combine meat, rice and split peas, and the chopped herbs. Season with 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon advieh. Mix thoroughly.
9. Fill eggplants, tomatoes, and green peppers with stuffing. Replace their tops.
10. Place the stuffed eggplants and peppers side by side in an ovenproof dish, leaving room for the tomatoes, which do not need to cook as long. Pour tomato juice around the vegetables. Cover and bake in the oven for 1 1/2 hours.
11. Combine the reserved tomato pulp, 2 tablespoons oil, lime juice or vinegar, sugar, cinnamon, 1 teaspoon salt and saffron water. Mix well and bring to a boil.
12. Remove the dish from the oven, uncover, and add the stuffed tomatoes. Pour the tomato-pulp mixture around the stuffed vegetables, cover, and return to oven. Bake for 45 minutes longer or more until tender.
13. When the vegetables are done, taste the sauce and correct seasoning according to taste. Add more lime juice, sugar, or salt. Serve in baking dish or arrange on a platter. Serve with bread and yogurt. Nush-e Jan!

Variation: Whole peeled, cored onions are also excellent for stuffing. Core and use a melon baller to dig circular sections out of the onion to form a shell. Blanch in boiling water for 1 minute and drain before stuffing. Bake about 1 1/2 hours at 375°F in a baking pan along with the sauce as directed for other stuffing.

Note: If using dried herbs, place a sieve in a bowl of lukewarm water and soak the dried herbs for 20 minutes. Remove the sieve from the bowl and use the herbs.