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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Iranian vegetarian dish. It must be served hot, otherwise it loses flavor. Not very low fat either but it's yummy. It comes from The Art of Persian Cooking Ingredients:
1 large eggplant |
1/2 cup oil |
1/2 lb tomato, peeled and thinly sliced |
1/3 cup hot water |
Directions:
1. Peel the eggplant and cut lenghtwise or into thin rounds. Sprinkle the slices generously with salt and stack them in a pile to drain for 10 minute Rinse in cold water and dry. Saute the eggplant in hot oil until glazed and golden on both sides. Arrange the tomato slices over the eggplant. Add the hot water and cook ,uncovered,over medium heat for 30 min or until the eggplant is soft and glazed with a rich ,brown gravy.
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