Eggplant Faride’s Delight

Iranian Eggplant Salad a la Faride: A Culinary Journey through Southwest Asia

🕒 Prep Time: 0 minutes | 🕒 Cook Time: Variable | 🕒 Total Time: Variable

Description:
Embark on a flavorsome adventure with this Iranian Eggplant Salad, a culinary gem passed down by an Iranian Jewish woman during the transformative era of the 1970s. As religious fundamentalists took hold in Iran, the vibrant tapestry of their cuisine found refuge in this exquisite salad, marrying tradition and taste.

Recipe Category: Southwest Asia (Middle East)
Keywords: Asian, Low Protein, Healthy, < 15 Mins

Nutritional Information (Per Serving):

• Calories: 287
• Fat: 6.2g
• Saturated Fat: 1.8g
• Cholesterol: 186mg
• Sodium: 94.5mg
• Carbohydrates: 50.6g
• Fiber: 22.2g
• Sugar: 21.1g
• Protein: 14.9g

Ingredients:

• 1 eggplant
• 1 onion
• 4 cloves garlic
• 1-2 tomatoes
• 1 egg
• Salt, to taste
• Pepper, to taste
• Tabasco sauce, to taste

Aggregated Rating: ⭐⭐⭐⭐ (2 Reviews)

Instructions:

1. Prepare the Eggplant:

   • Pierce the eggplant all over with a fork and place it on a baking sheet.
   • Bake at 400-450°F until the eggplant is soft and tender.

2. Cool and Scoop:

   • Allow the baked eggplant to cool.
   • Scoop out the eggplant, leaving the peel aside as it won’t be used in this recipe.

3. Saute Aromatics:

   • In a frying pan, sauté the onion and 4 cloves of chopped garlic until soft and aromatic.

4. Mushy Eggplant Mix:

   • Add the scooped-out eggplant to the pan.
   • Stir until the eggplant becomes mushy, and the mixture starts to dry out.
   • Introduce the chopped tomatoes to the pan, ensuring a harmonious blend of flavors.

5. Eggy Harmony:

   • Once the mixture is hot and slightly dry, incorporate a raw, slightly beaten egg.
   • Gently stir until the egg is fully integrated and sets into the mixture.

6. Season and Refrigerate:

   • Remove the pan from heat.
   • Season the concoction with salt, pepper, and a dash of Tabasco Sauce to elevate the flavors.
   • Refrigerate until the salad achieves a refreshing coldness.

7. Serve and Savor:

   • This versatile dish can be enjoyed either cold or hot.
   • Serve it on crisp romaine lettuce leaves, pairing it with the crunch of corn chips or the softness of pita bread.
   • Explore the creative side of this recipe by adding your favorite ingredients; it’s a canvas for culinary expression.

Note: Indulge in the rich history of this Iranian Eggplant Salad, a tribute to resilience and flavor. From the ovens of the 70s to your modern table, let every bite be a celebration of heritage and innovation. Share the joy with loved ones and make this dish your own! 🍆🥗🌶️