Grilled Eggplant Omelet (Eggplant-Egg Dip) (Mirza Ghasemi)

 

Ingridiants:

(Serving 4 to 6 persons)

2 large or 6 Italian (Skinny) eggplants

One large onion chopped or Julian scliced

One can of petite cut tomatoes 

2 cloves of garlic

2 eggs

4 tablespoon of olive oil

2 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon of turmeric (optional)

How to make it:

Leave the eggplants with the skin on a grill with medium heath

Turn them around so they get charred on all side evenly

Remove from the grill and let get cool

Peal the burned black skin of the eggplants off

Chop the eggplant into small pieces and drop in a pot with the olive oil

Saute' for a few minutes then add the garlic

In a separate pan saute' the onions until golden brown

Add the chopped tomatoes to the pot containing the eggplant

Stir and then add the onions 

Move the eggplants mixture to the side of the pan and create a space in the middle

Add a tablespoon of olive oil to the middle of the pile

Break the eggs and drop to the center of the pan

Let the eggs cook and stand until firm (You may stir the egg to make it more like a scrambled eggs)  

Cut the eggs with the tip of a wooden spoon and mix

Add salt & pepper

Top with sour cream or "cream of whey" (Kashk) and serve toasted bread

This can be a nice warm eggplant dip for your party

Enjoy!

Borsh Soup (Cabage/lentile/tomatoe) (Soup-e Borsh)

 

Ingredients:

(6-8 servings)

One pound (about 450 grams) of beef with bones

1 package of 12 oz.(400 grams) of shredded green cabbage (ready Coleslaw)

1 cup of green lentils

One can of petite cut tomatoes

1 onion finely chopped

1 clove of garlic finely chopped

3 tablespoon of tomato paste

2 tablespoon of olive oil

1 small beet shredded (or a can of Julian cut beets in brine) (or 2 carrots shredded)

1 medium potato graded or hash-brown cut

1 table spoon of paprika or some liquid saffron

  1 teaspoon of cumin powder

6-7 stems of parsley chopped

2 table spoon of salt

1 teaspoon of salt

1 teaspoon of lime juice or juice of one fresh lime squeezed

1 table spoon of vinegar or Chery-wine

How to make it:

Boil 5 cups of water, add chopped onions & olive oils & salt/pepper

boil the meat with bones in in 5 cups of water  until done

Remove the bones and shred the meat then put back into the beef broth 

Add the shredded cabbage

Add lentils

Add tomatoes/garlic/parsley/beets

Add cumin powder/paprika or liquid saffron

Let boil for 10 minutes the reduce the heat to low

keep cooking on low heat for about 35-40 minutes or longer

Add shredded potatoes

Add tomato paste/lemon or lime juice(or vinegar)

Cook on low heat for another 10 minutes. Stir the soup occasionally

Serve with toasted crusty bread

You may top it it with a soon of fresh cream or thick yogurt

Enjoy!