Eggplant Salad

Name: Eggplant Salad (Naz khatun)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: ½ cup chopped fresh mint leaves or 2 teaspoons dried mint; 1 teaspoon angelica powder; ½ teaspoon freshly ground black pepper; 1 teaspoon salt; 2 cups baby garlic, mint or basil sprouts; 1 teaspoon grape molasses; 1 teaspoon toasted sesame oil; 1 medium onion, peeled and diced; ½ cup grape seed oil*; 4 Chinese eggplants (about 2 pounds), cut into 3-by-1-inch strips; ¼ cup verjuice; 2 tablespoons pomegranate paste; 2 medium tomatoes, peeled and chopped; 2 cloves garlic, peeled and crushed

Naz khatun

Preparation info

Servings:
4

Difficulty
Easy
Ready in
25 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

4 Chinese eggplants (about 2 pounds), cut into 3-by-1-inch strips
½ cup grape seed oil*

Asia
Iran
Gluten-free
Vegan

Method

Cut the eggplants into 3-by-1-inch strips. To remove bitterness, place the eggplants in a large container of cold water with 2 tablespoons salt; allow to rest for 20 minutes. Drain and blot dry.
In a large skillet, heat ½