Ingredients with Measurements:
- 2 large eggplants, peeled and diced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 1/4 cup water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Cutting board
- Knife
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the eggplant and cook until lightly browned, about 10 minutes.
4. Add the cumin, coriander, turmeric, paprika, cinnamon, cardamom, nutmeg, cloves, and salt and cook for 1 minute.
5. Add the tomato paste and water and stir to combine.
6. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
7. Add the parsley and cilantro and stir to combine.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 123
Fat: 6g
Carbohydrates: 14g
Protein: 4g
Substitutions for Ingredients
- Eggplant: zucchini, squash, or potatoes
- Olive oil: vegetable oil
- Onion: shallots or leeks
- Garlic: garlic powder
- Parsley: basil or oregano
- Cilantro: mint or dill
Variations:
- Add 1/2 cup cooked chickpeas for added protein.
- Add 1/2 cup diced bell peppers for added color and flavor.
- Add 1/2 teaspoon red pepper flakes for added heat.
Tips and Tricks:
- To ensure the eggplant is cooked through, dice it into small cubes.
- To prevent the eggplant from sticking to the pan, make sure to use enough oil.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve with warm pita bread or over cooked rice.
Garnishes:
Garnish with fresh parsley, cilantro, or mint.
Pairings:
Pair with a side of hummus and warm pita bread.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
If the eggplant is not cooked through, add a few tablespoons of water and continue to cook until tender.
Food Safety Advice:
Make sure to store the leftovers in an airtight container in the refrigerator and consume within 5 days.
Food History:
Gulha-e-Bademjan is a traditional Persian dish that is typically served as an appetizer or side dish. It is usually made with eggplant, onion, garlic, and a variety of spices.
Flavor Profiles:
This dish has a savory flavor with hints of sweetness from the eggplant and a subtle spiciness from the spices.
Serving Suggestions:
Serve as an appetizer or side dish with warm pita bread or over cooked rice.
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Region: Iranian