Thursday, December 6, 2007


Being the cook that I am, I can't resist sharing my broiled eggplant/baadamjaan brushed with extra virgin olive oil. These eggplant were prepared for a dish called 'Khoresht-e-badamjaan', a Persian stew served over steamed rice. After broiling, they are gently placed over the khoresht (stew):

Recipe Link for Khoresht-e-Baadamjaan

Golden brown and glistening, the flavor is so unique and unusual to the western palate. As the eggplant and the khoresht mingle their flavors, a beautiful aroma fills your kitchen.

Recipe Link for 'Khoresht-e-Baadamjaan'