Sometimes the best recipes are the simplest. Here’s a recipe my dad shared with me verbally on a recent visit. It was inspired, in part, by the eggplants then growing in the family garden.
Our conversation went something like this:
Dad: “You know what you can do with this eggplant? Take a whole eggplant and roast it in the oven.”
Me: “Do you have to poke holes in it? You know, to let the steam escape?”
Dad: “No, just let it roast really well until it starts to cave in on itself. You might have to turn it over once.
Then cook some onions in a pan on the stove for a few minutes. Then you add in some garlic. . .”
Me: “Do you add any spices to the onions and garlic?”
Dad: “No, just salt and pepper. Anyways, you cook the onions and garlic until they’re soft. Then you can add in a little bit tomato and cook that for a minute.
Then you cut the eggplant, take out everything, and mix it in with the onion and garlic. Cook it until. . .let it get warm.
You can eat this like a dip with some cheese and bread [My dad loves cheese and bread. To the point that they make their own].
Or you can even have this as dinner. You can eat it cold, too. ”
Me: “Wow, that sounds really easy and healthy. But like it would be really satisfying too. ”
Dad nods in agreement, and I’m thinking, “New blog post. Score!”
So yes, that’s the recipe. I suspect that second to leaning recipes by doing, the verbal passing down of recipes is historically the second most common way recipes are passed down through the generations.
More specs:
Oven roasting temp? 400-425 F worked well for me.
Length of roasting time? For 2 medium eggplants, start with half an hour. Turn them over at 15 minutes.
How long to cook the onions? 10 to 15 minutes. Add the garlic in the last few minutes so that it doesn’t get bitter or burn. Alternately, you can smash is pre-roasted garlic at the last minute if you have some on hand.
Optional Extras? Garnish with fresh herbs of your choice. I mixed in a few dollops of goat cheese in a fromage homage to the goats my fam keeps. They make their own goat cheese from their milk. I avoid dairy for the most part, but definitely enjoy a few smidges of goat cheese when I visit the fam. It’s sooooo good and fresh!
It sounds super easy and delicious. In Morocco, we make zaalouk, which is a bit similar to this. I love the way the recipe here is in the form of a conversation with your dad.
Nisrine
Thanks, Nisrine. It was quite good!
It sounds delicious. Its seems similar to an Indian ‘choke-a’ (I’m spelling phonetically), except that we grilled the eggplant, onion, garlic and if using, the tomatoes…its the only way you can get me to eat eggplant.
Love it how so many different cultures have similar eggplant dips.
Love that father-daughter conversation; notice he is trying to entice you not commanding you; I like that and of course I love that recipe; besides I have ye to see a Persian dish i dont fall for. It is my second most favored cuisine after the lebanese one.
Love these adorable goats!
The goats are so sweet. Yes, my dad is great at sharing his knowledge.
This is such a delightful way to post a recipe – thanks.
Long may your dad share his favourites!
Amanda, I agree completely!
I love this stuff. My dad makes it for me sometimes :D. I love it when its really fresh and still warm.
*kisses* HH
Agree, warm is best. Xoxo!
I love roasting eggplant to make dip.
Loved the “conversation” with you Dad.! The oral tradition is the best way to carry on traditions of the past!
Also, it’s so cool that your family makes their own goat cheese, wow! You need to post about that soon!
omg i just discovered this blog.. its gold!!
my question is : is this kashk e badem joon? [im spelling this phonetically i have no idea if its right] but i bsolutely love that stuff!!
Reblogged this on The Fly Goddess's Obsessions.
i think i am kucky to find this web sight since i am persian and raw/vegan