Persian Style Stuffed Eggplant with Cashew Ricotta and Pistachios (serves 2)
ALL GOOD GIFTS
ALL GOOD GIFTS
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Ingredients

  • 1 lb eggplant
  • 1 cup diced onion
  • 1 tsp minced garlic
  • 1 cup diced green bell pepper
  • 1 1/2 cups diced potato
  • 1 tbsp olive oil
  • 1 cup tomato
  • 2 tbsp raisins
  • 6 oz water
  • 1 tsp dried mint
  • 1 tsp baharat
  • 1/4 tsp salt
  • 1/8 tsp crushed red pepper
  • 2 tsp pistachio nuts
  • 1 Slice the eggplant in half lengthwise and bake cut side down on a lightly oiled cooking sheet at 425° for 20 minutes
  • 2 Remove from the oven turn over, and let cool slightly.
  • 4 Add the tomatoes and raisins. Cook 3-5 minutes
  • 5 Add the bouillon cube, water, mint, baharat (or curry powder), salt and pepper.

Instructions

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