Persian Eggplant Braise with Unripe Grapes

Name: Persian Eggplant Braise with Unripe Grapes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 6 tablespoons vegetable oil, butter or ghee; 4 fresh tomatoes, peeled and chopped, or 2 cups canned tomatoes, drained; 1 cup unripe grapes* or 1 tablespoon pomegranate paste; 2 medium-sized onions, peeled and thinly sliced; 1 clove garlic, peeled and crushed; 1 pound Chinese eggplant, sliced lengthwise into ¼-inch strips; 1 3-inch cinnamon stick; 6 tablespoons vegetable oil, butter or ghee; 6 tablespoons vegetable oil, butter or ghee; ½ teaspoon ground saffron diluted in 2 tablespoons hot water; ¼ teaspoon sugar; ¼ teaspoon turmeric; ½ teaspoon ground saffron diluted in 2 tablespoons hot water; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1 cup unripe grapes* or 1 tablespoon pomegranate paste; 2 tablespoons fresh lime juice

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

6 tablespoons vegetable oil, butter or ghee
1 pound Chinese eggplant, sliced lengthwise into ¼-inch strips

Asia
Iran
Main course
Gluten-free
Vegan
Southeast Asia

Method

Heat 3 tablespoons oil in a deep skillet over medium heat, until very hot. Fry the eggplant (one layer at a time in the wok or skillet) on both sides, until golden brown. Remove from the skillet and set aside.
Add the remaining oil to the same skillet. When very hot