No Whey

For the end of Meatless Meals week I decided to make a Persian eggplant dish that my friend Janet recommended.   The fact that I was looking at this recipe is a testament to social networking.  Janet is my brother-in-law’s sister (or my sister’s sister-in-law).  We’d met a few times over the years, most recently at a family wedding in the fall.  We’re now connected on Facebook where we discussed this recipe recently.

Truth be told the recipe* was a little out of my league, but since my sister and brother-in-law were coming over for dinner I decided to give it a go.  The biggest issue I had was that never having eaten this I wasn’t exactly sure what to expect.  In many ways it was like an eggplant parm without the cheese, but with some unique Persian flavors.  One issue I had was the recipe called for powdered whey mixed with plain yogurt spread over the top of a baked eggplant-tomato mix.  I couldn’t find whey in a reasonably sized amount so just did without, not knowing if that affected the flavor.  The recipe also called for a finishing touch of saffron dissolved in boiling water sprinkled over the top.    I think saffron must be an acquired taste, as none of us liked its effect.  All-in-all this was an interesting dish that I’ll try again, but maybe tailor it slightly to our tastes.

Served this with a Fattoush Salad that I pressed my sister into duty making.  Turns out the salad might have been as much work as the main course – sorry sis!

Persian eggplant dish with Fattoush Salad

* Once I make this again I’ll post the recipe.

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