Recipe for Mazandaran Kebab Eggplant in Iran
This is a delicious local stew called Mazandaran Kabab eggplant in Iran, which is cooked as follows, and follow the culinary article in Koolleh magazine.
INGREDIENTS :
- Eggplant = 6 pcs
- Onion = 3 pcs
- Pomegranate (dried) = 1/2 cup
- Orange paste = 2 tablespoons
- Sugar = 1 tablespoon
- Turmeric = 1 teaspoon
- Oil = the amount needed
- Salt and pepper = the amount needed
INSTRUCTION :
First, peel the eggplants, salt them, cut them in the middle and boil them in water for 2 minutes, and then leave them in the drain for an hour to remove the salt.
Then heat the onion in a suitable bowl and mix the nardon (dried pomegranate), salt, pepper and turmeric. And we extinguish the flame.
Dry the eggplants, then fill the eggplant belly with the prepared ingredients and fry them in hot oil until all around it is golden.
To prepare the sauce, gently mix the orange paste, sugar, salt, pepper and a cup of boiled water and pour over the eggplants.
Then turn down the heat and put it in the pan to cook the thick sauce and eggplants.
Other points
Kebab eggplant is one of the most famous and delicious dishes of Mazandaran, Iran, which is cooked in other northern provinces. This food is prepared quickly and is extremely delicious.
If you do not have access to nardon, use pomegranate seeds.
If this food is cooked in the oven, it will be tastier and more beautiful.
To make the food more beautiful, you can use eggplant with the skin.
If you do not have breadcrumbs, use plum paste or sour pomegranate paste.