Fried Eggplant Khoresh (Bademjun Sorkh Kardeh)

It was an exciting night for cooking, and a good thing I planned a dinner that could all be done on the stove top. Just as I was salting the eggplant and boiling the water to blanch the tomatoes, a storm blew through and we lost power for the next 2 hours. Because of the storm clouds, the sky became very dark. So it was an evening to cook (and play) via lantern and candlelight. Cam made the most of it – wearing the headlamp and cooking his own dinner via lamplight (check out the upcoming Cammy’s Scrambled Eggs).

Fried eggplant khoresh is similar to eggplant khoresh, but rather than being a stew, it is more like a thick dip, best eaten with a good flat bread – we used naan. Also, instead of pickled vegetables, this gets its tang from an accompaniment of grated onions in wine vinegar. It makes for a very communal and very tasty dinner.

Garden update – The caterpillars have arrived and did some real damage while I was away. Most of the okra and eggplant have been stripped of leaves, as have many of the bean plants. I am being vigilant about finding and removing them and trying some oil soap (organic) to keep them off the plants. Ever optimistic, I planted the fall crops – kale, spinach, carrots, scallions, broccoli and cauliflower. Just a little of each. Fall crops have been hit or miss for me, we shall see how they do this year. Cammy helped me harvest. But when I emptied his basket, I realized he had some help…

And finally, the last of our raspberries – just enough for a pre-lunch snack for Cam.

Fried Eggplant Khoresh (Bademjun Sorkh Kardeh)

1 large eggplant or an equivalent number of smaller ones (from the garden)

2 tomatoes, blanched, peeled, and sliced (from the garden)

1/2 cup safflower or canola oil

1/2 cup hot water

1/2 onion

1/2 cup good red wine vinegar (I used 1 cup in these pictures, but it was really too much)

Naan or other good flat bread

Peel and slice the eggplant (in rounds if large, lengthwise if small). Sprinkle with kosher salt and let sit for 20 minutes. Rinse well and pat dry.

Heat oil in a large skillet over medium heat. Cook the eggplant in batches until golden on each side.

Drain on paper towels. Pour out any excess oil, then return the eggplant to the skillet. Layer the tomatoes on top and pour the hot water over all.

Cook over medium/medium-low heat for 30 minutes until the eggplant is soft and covered with a rich brown gravy.

While the eggplant is cooking, grate the onion into the vinegar. Remember, the picture below has more vinegar than I think necessary, I would like it more ‘relish-y.’