| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizer, Persian |
5 |
Servings |
INGREDIENTS
| 2 |
|
Medium eggplants |
| 1/2 |
c |
Chopped parsley |
| 2 |
|
Clove garlic |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Cinnamon |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Dry mint |
INSTRUCTIONS
INGREDIENTS
PREPARATION
Wash and bake the eggplants in 350° oven for 1 hour or until done. When
done, remove the skin and chop the eggplants. Add chopped parsley and mix
well. Squeeze garlic into the eggplant mixture, add the seasoning and
vinegar, and mix well. Let stay for a few hours before serving.
Source: In a Persian Kitchen typed by Leonard Smith
Posted to MM-Recipes Digest V4 #066 by lionheart@chase3000.com on 1997, .
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“WARNING: Exposure to the Son may prevent burning.”