Aubergine Khoreshe "Meatless"

What to cook...what to cook?

This dish is surprisingly delicious and easy to prepare, cook and eat.

2 large onions sliced quite thickly

4/5 large ripe tomatoes sliced

1-2 eggplants, peeled and sliced 1/2 inch thick

salt & pepper

small bunch of fresh parsley or coriander/or mixed.minced

1/2 cup of hot water to cover half way

2 tablespoon of oil

2 gloves of garlic minced with the herbs

Salt your eggplant for around 15 minutes this reduces the need for lots of oil. Rinse off and pat dry.

Saute the eggplant in oil until glazed and golden on both side.Arrange onions,eggplant and tomatoes in a frying pan in alternate layers, sprinkling each layer with salt and pepper and the minced herbs with garlic. Add the water (or stock)

Cover tightly and simmer for around 30 to 45 minutes or until the liquid is reduced to a rich gravy. Serve hot with lavash  chelou-dami or kateh rice.

ENJOY!