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Saturday, September 10, 2005

Persian Recipe: Eggplant Khoresh

  • 5 Tblsp. Ghee
  • 2 cloves Garlic
  • 1 lb. Chicken Breast sliced
  • 1/2 tsp. saffron threads - ground and disolved in 4 Tblsp. hot water
  • 3 Cups fresh or pureed tomatoes
  • 1 Cup unripe grapes or 4 Tblsp. lime juice
  • 1/2 tsp. Tumeric
  • 3 onions, thinly sliced
  • 1 tsp. Salt
  • 1 tsp. black pepper
  • 2 lbs. Eggplant, peeled
  • 2 eggwhites, beaten

Preheat oven to 350

Brown the chicken: In a medium pot, heat 3 T. of the ghee over medium heat. Add the onion and saute for 5 minutes until translucent. Add the garlic and chicken and saute 15 minutes longer until golden brown.

Simmer: Add the salt, pepper, saffron water, tomato puree, grapes or lime juice and tumeric. Bring up to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Fry the eggplant: Cut the eggplant lengthwise into quarters. Brush eggplant with eggwhites to reduce teh amount of oil used. In a large saute pan, heat 2 T. of the ghee up over medium heat and fry the eggplant until golden on each side. Place on paper towels to drain.

Bake: transfer chicken and sauce to a deep oven-proof casserole dish and arrange eggplant on top. Cover and bake for 30 minutes, remove cover and bake 15 minutes longer. Adjust seasoning with salt and lime and serve.

We like to top this dish off with yogurt and chopped mint.

recipes from Culinary Communion

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