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