Vegetarian Persian Melo Gourmet
(2.5)
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A simple and flavorful vegetarian Persian dish featuring sautéed onions, eggplant, tomatoes, and aromatic spices, cooked with dry mint and served with rice or bread.
00:30:00 total
Serves 3
easy
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Ingredients
- onion - 1 medium (finely chopped)
- eggplant - 1 medium (peeled and cut into uniform pieces)
- garlic - 2 cloves (chopped)
- serrano pepper - 1 small (chopped, optional)
- tomato - 1 medium (diced)
- oil - 3 tablespoons (for sautéing and cooking)
- turmeric - 1 teaspoon (ground)
- black pepper - 1/2 teaspoon (ground)
- salt - 1 teaspoon (to taste)
- tomato paste - 2 tablespoons (add to mixture)
- water - 1.5 cups (about 1.5 cups)
- dry mint - 1 teaspoon (added at the end)
Instructions
- Prepare vegetables: Finely chop the onion, peel and cut the eggplant into uniform pieces, chop the garlic, and chop the serrano pepper if using.
- Sauté onions and aromatics: Heat oil in a pan and sauté the finely chopped onions until translucent. Add the chopped garlic and serrano pepper and sauté briefly.
- Add eggplant and spices: Add the peeled and cut eggplant to the pan with a little more oil. Stir in turmeric, black pepper, and salt. Mix well.
- Add tomato and liquid: Add diced tomato and tomato paste to the pan. Pour in about 1.5 cups of water and stir to combine.
- Simmer with dry mint: Add dry mint and let the mixture cook uncovered for about 30 minutes until the eggplant is tender and flavors meld.
- Serve: Dish is ready to serve. Enjoy with rice or bread.
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