Persian Eggplant

2 to 3 cloves garlic
1 large onion, chopped
1 pound mushrooms, chopped
2 eggplants, cubed and salted (salting not essential)
1 teaspoon dill seeds
1 teaspoon cumin
1 lemon, juiced
1/2 cup raisins or sultanas
1/2 cup cracked wheat
1 tablespoon brown sugar
white sauce for topping (optional)

Sauté onion and garlic, 10 minutes. Add eggplant, stir until browned. Add mushrooms, herbs and spices and lemon juice, cook further 10 minutes. Add cracked wheat, sultanas and sugar stir and cover, simmer for 15 minutes or until the eggplant is thoroughly cooked, adding water if the mixture looks dry. May be baked in oven with white sauce topping if desired.

Serves: 4

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