Ingredients with Measurements:
- 2 medium-sized eggplants
- 1 onion, chopped
- 2 cups walnuts, ground
- 2 cups pomegranate juice
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp turmeric
- 2 tbsp vegetable oil
- 2 cups water
Special equipment needed:
- Large skillet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the eggplants into 1-inch cubes and place them on a baking sheet. Drizzle with 1 tablespoon of vegetable oil and sprinkle with salt. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
3. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the ground walnuts to the skillet and stir well. Cook for 5-7 minutes, or until the walnuts are lightly toasted.
5. Add the pomegranate juice, sugar, salt, and turmeric to the skillet. Stir well to combine.
6. Add the roasted eggplant to the skillet and stir gently to coat with the sauce.
7. Add 2 cups of water to the skillet and bring the mixture to a boil. Reduce the heat to low and simmer for 30-40 minutes, or until the sauce has thickened and the eggplant is very tender.
8. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 38g
Carbohydrates: 22g
Protein: 12g
Fiber: 8g
Substitutions for ingredients:
- Instead of pomegranate juice, you can use 1 cup of pomegranate molasses diluted with 1 cup of water.
- Instead of walnuts, you can use almonds or pistachios.
Variations:
- You can add chicken or beef to the skillet for a meatier version of this dish.
- You can add dried apricots or prunes to the skillet for a sweeter version of this dish.
Tips and tricks:
- Make sure to roast the eggplant until it is tender and lightly browned, as this will add flavor and texture to the dish.
- If the sauce is too thick, you can add more water to the skillet to thin it out.
- You can garnish the dish with chopped parsley or cilantro for a pop of color and freshness.
Storage instructions:
Store any leftover Fesenjan Eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Fesenjan Eggplant in a microwave-safe dish and heat for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Fesenjan Eggplant in a large serving dish and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
This dish pairs well with rice or bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the sauce is too thin, you can simmer the dish for a few more minutes to thicken it up.
- If the sauce is too tart, you can add more sugar to balance out the flavors.
Food safety advice:
Make sure to wash the eggplants thoroughly before cutting them. Also, make sure to cook the dish until the eggplant is very tender to ensure that it is fully cooked.
Food history:
Fesenjan is a traditional Persian dish that is typically made with chicken or beef. This vegetarian version uses eggplant instead.
Flavor profiles:
This dish is sweet, tangy, and nutty, with a hint of bitterness from the pomegranate.
Serving suggestions:
Serve the Fesenjan Eggplant with rice or bread for a hearty and satisfying meal.
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Region: Persian