Massoud Nasseri's Food Blog

Massoud Nasseri's Food Blog
Massoud Nasseri's Food Blog

Thursday, October 13, 2011

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



(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


Wednesday, October 12, 2011

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

(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