Bademjan for eggplant, the iranian version of the lebanese moutabal
Bademjan means eggplant. It seems that this dish doesn’t have its own name but it really doesn’t matter because it is just very good and this is the only thing I need to know.
- 1 kg eggplants
- 2 big sliced onions
- 1 or 2 Tbsp of pomegranate sauce
- Fry the onions and then the eggplants in oil.
- When ready, mash the eggplants and cook them at medium heat together with the onions and add 1 or 2 tablespoon of pomegranate sauce depending on your taste.
- Before the end, add some cumin and fenugreek and cook it again on slow heat until it’s ready to serve.
- Serve it with curd.
And eat it with bread.