Stuffed eggplants; vegetarian food 🍆🧄
This food is one of the local dishes in northern Iran, Gilan. It is suitable for vegetarians and is very fragrant and tasty.
#vegetarian
Stuffed eggplants; vegetarian food 🍆🧄
This food is one of the local dishes in northern Iran, Gilan. It is suitable for vegetarians and is very fragrant and tasty.
#vegetarian
Cooking Instructions
- 1
Peel the eggplants and cut the stems and leaves short. Cut a longitudinal cut in the middle of the eggplants.
- 2
Sprinkle some salt on them, even in the middle of their cracks. Then leave for at least half an hour until the bitter water of the eggplants comes out. With this trick, much less oil is used for frying.
- 3
Then rinse the eggplants to remove the salt.
Finely chop the walnuts, garlic and vegetables. If you also have Eryngium leaves(fresh or dry), be sure to use it.
Then add pomegranate paste, plum paste, salt and pepper.
- 4
Pour this mixture in the middle of the eggplants. Cut four tomatoes in half and pour the rest of the mixture over those tomatoes.
Heat half the oil in a 28 cm nonstick pan. Arrange with dumplings and tomatoes. Sprinkle a little salt and pepper and, if desired, garlic powder. Sprinkle the rest of the oil on all the ingredients in the pan.
- 5
Cook for half an hour. Then, turn the eggplants a little so that the middle ingredients do not come out and they fry all over.
It takes about an hour to cook well.
Then, serve with flat bread or pilaf and fresh mint and parsley.
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