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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: armand@locus.com ( )
Date: Tue, 14 Jan 1992 20:58:14 GMT
Subject: OVO: Mirza Ghassemee
References: <kn3knbINNihf@mthvax.cs.miami.edu>
Summary: orig. subject: RECIPE: Eggplant and egg (was fezer joon)
Archive-Name: recipes/ovo/mirza-ghassemee
Keywords: recipe ovo mirza ghassemee
Followup-To: rec.food.veg
Organization: Locus Computing Corp, Los Angeles
Approved: aem@mthvax.cs.miami.edu
In article <kn3knbINNihf@mthvax.cs.miami.edu>
Eleanor Cicinsky <V2153A@TEMPLEVM.bitnet> writes:
>[...] Also the Persians make an eggplant
>dish that uses, naturally, eggplant, egg, garlic, tomatoes, fried onio
>ns. The name has two words that start with M and G. I cannot recall
>the exact names. Your help in locating recipes for these dishes would
>be most appreciated. Thank you.
O.K. Eleanor, I did ask my colleague and here is what you call the M & G
dish.
This is called "Mirza Ghassemee" which is a quick and easy Persian
favorite from Northern Iran (I'm sure some Persian horticulturist will
flame me for this).
5 - 6 small Japanese eggplants (not the large meaty kind)
2 large tomatos
1 large golden or white onion
2 - 6 cloves of garlic (depending how garlicky you like your food)
2 eggs (uncooked)
1/2 cup parsley (leaves only)
1 Tbs black ground pepper.
1 cup tap water
1/2 cup of Your favorite cooking oil (I prefer olive oil)
Chop and cube the eggplants. Cube or mince the tomatoes. Mince the
onions and mince the garlic very finely.
In a frying pan, heat up oil on medium heat and saute the onions until
slightly golden. Add the egg plants, the garlic and saute for another
10 minutes, keep stirring so it doesn't burn in the center.
Add the tomatos and saute another 5 minutes. Add the pepper, parsley and
break the eggs and add them yolk and white to the rest. Keep stirring
and frying until the eggs look cooked.
At this point taste the egg plant, if it's still uncooked, then add
some water, bring to boil, cover and simmer for 10 minutes.
This is served with pita type bread and green salad.
Enjoy!
Armand
P.S. if you only have large eggplants, then put the egg plants on a
baking sheet, punch a couple of holes in each with a fork, bake them
at 450 for 60 minutes, draining the water every 30 minutes.
Then slice them in half and scrape the insides. Use the insides for the
above recipe and discard the dried skins. This make a softer and mushier
mirza ghasemee.