Iranian Eggplant Stew
As Shadi
Towfighi from Iran taught Lindsay Sterling in Bath, Maine.
Serves 4-6
1 c. dried yellow split peas
Organic Canola oil
½ yellow onion, sliced
1 tsp turmeric
1/2 tsp black pepper
21/2 c. basic tomato sauce
1 ½ Tbsp tamarind paste
4 small eggplants
4 tomatoes, green or red
Soak rinsed split yellow peas and rice in separate bowls for four hours.
Two and a half hours before dinnertime, peel eggplant, slice into quarters lengthwise, and salt generously all sides.
Cover bottom of a heavy pot with canola oil, sauté onion until edges crisp, and add drained split yellow peas. Add turmeric, tomato sauce, and tamarind paste (mixed into 2 cups water). Stir periodically, adding water to moisten to stew consistency, for two hours or until peas become soft.
Thirty minutes before serving, heat ½ inch of oil in a large heavy fry pan. Dry eggplant pieces with a towel and fry each side until deeply golden, draining the finished pieces of eggplant in a strainer over a plate.
Slice tomatoes in half and fry until soft and golden. Place eggplant and tomatoes on top of stew. Serve with crispy saffron rice.
Copyright Lindsay Sterling 2009
