Naaz Khatoon (Iranian Eggplant with Pomegranate Molasses)

Naaz Khatoon (Iranian Eggplant with Pomegranate Molasses)

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Even just for a minute... This is one of them - delicious, easy and very easy to eat your way through a whole pot of it! Eggplant forms a key part of Middle Eastern cuisine, from Baba Ghanoush to Khoresh Bademjan. In this Naaz Khatoon it is roasted, peeled and then cooked with tomatoes, verjuice and pomegranate molasses - all classic Iranian ingredients. I had to make a special excursion to buy myself the pomegranate molasses, as I've never used it before! Luckily, a lovely friend of mine in Lebanese and took me shopping with her to areas which I haven't been too that are a haven for buying Middle Eastern groceries! Wash eggplant and dry thoroughly. Bake in a moderate oven for about 30 minutes. Peel the skins off (they should come away easily now) and dice the eggplant flesh (should be nice and juice after the baking so try and keep all the juices in by peeling them over the saucepan you're going to use). Finely dice the onions and tomato. Put all the ingredients except the verjuice in a large saucepan and put over a low heat. Cover and simmer over a low heat for 10 minutes. Remove from the heat and stir the verjuice through. You can eat as it is or serve with rice, pasta or bread. Chadian Millet Balls with 3 Dipping Sauces (Peanut... Vegan Truffles in 3 Flavours: Tahini Temptress, Pa... First, you can just browse according to the Blog Archive (above) which lists all of our recipes, or secondly you can use the Labels (below) to browse the recipe via category which means that if you happen to have a big piece of pumpkin in the fridge and need some ideas just click the 'Pumpkin' label to see all the recipes we have using pumpkin, too easy.

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