This is the recipe for the delicious eggplant dish that Mahfam prepared during our meeting in her home. You can read about that visit HERE and learn more about her growing business, M.A.H.F!
BORANI YE BADEMJOON BY CHEF MAHFAM MOEENI-ALARCON
1 lb. eggplant (Mediterranean eggplant)
1-2 red bell peppers
2 medium onions, sliced thin (julienne)
2-3 TBSP olive oil
2 cloves garlic (smashed, minced)
2 cups plain Greek yogurt
salt and pepper to taste
Fresh herbs for garnish (mint, parsley)
Preheat oven to 400
Prick the eggplant with a fork a few times and place on a sheet pan. Place in the oven for 45 minutes or until the skin is charred.
Add the red peppers 15 minutes before the eggplant is done to the sheet pan and roast till skin is charred (the longer it roasts the smokier the flavor). Once roasted, place the eggplant and peppers in a bowl and cover in plastic wrap.
While the eggplant is roasting, caramelize the onions with 2 tbsp olive oil on medium heat. Stir occasionally. Caramelize until dark, golden color. Set aside.
Once the eggplant and peppers have cooled, peel off the skin. Put the flesh in a separate bowl and mix the garlic with a fork, rustically smashing the eggplant with the garlic. Add salt and pepper to taste. De-seed the peppers, slice the peppers thinly. Add salt and pepper to taste. Set aside.
Assemble: place the yogurt in a shallow bowl. Top with eggplant mixture, add the slices of peppers and caramelized onions and rustically tear the fresh herbs and scatter on top.
Enjoy as a dip with fresh, warm pita or baguettes.