EGGPLANT CELEBRATION

July 25, 2016

 

This morning I happened to drop my phone; it was not a pleasant thing to see your phone brakes into glass pieces, revealing its inside materials. And most of all – today is Friday, the end of the week, and I have to do so many things before the weekend comes! The last thing I need is to go fix my phone!
 

But, as a girl with positive outlook over life, I knew that there is a reason for that to happen… the receptionist in the phone lab asked me to wait 40 minutes before my phone will be fixed, and it was  exactly on time for lunch 

So I’m a vegan girl in a Persian area of Toronto, surrounded by persian restaurants that offer pretty much all kind of animals on a grill, and somehow like to eat lunch in these 40 minutes of waiting…
 

‘of course’, I thought to myself, “what are the odds to find a vegetarian restaurant in this area of the city??”.

With no other choice, I went into a regular Persian place and looked at the buffet. Apparently, there were couple vegetarian options! I chose the eggplants over rice with not too many expectations. And it was good! The eggplant pieces were pretty juicy; the tomatoes gave a bit of sour taste that was mixing nicely with some sweetness that came – I guess – from sugar. The only thing I didn’t like was the amount of oil they used, so in my recipe I reduced it dramatically.
 

I kind of realized the recipe by myself, went home to try it out in my own kitchen, and now – as the home-made, non-commercial version – it’s even better!
 

So this is the recipe:

Eggplants & Tomatoes
 

What you need:

* 3-4 eggplants (depend on the size), peeled and cut to large pieces
* 2 tomato paste cans (please pick those that contain only tomatoes)
* 4 large tomatoes, chopped to small cubes
* 1 handful fresh coriander, chopped well
* 3-4 garlic cloves, peeled and chopped well
* salt and pepper to taste
* 1 carrot (peeled if not organic), grated
* 1 spoon avocado or coconut oil

 

What to do:

* Stir-fry the garlic and tomatoes with the avocado oil in a wide pot for 5-10 minutes
* Add the rest of the ingredients to the pot and almost cover with water
* After boil, leave on a low heat for about 40 minutes. Stir occasionally.
 

Persian Rice
 

What you need:

* 2 cups basmaty white rice
* 1 spoon avocado or coconut oil
* 3 cups water (exactly! filtered water will be better)
* 1 spoon ground Turmeric spice
* 1 Carrot (peeled if not organic) grated
* Salt to taste

What to do:

*  In a pot, heat up the oil and fry the rice for 1-2 minutes with the salt
* Add the water, Turmeric and carrot, cover the pot and bring to boil
* Leave on low heat, half covered, for about 10 minutes or until there is no liquid
* Cover the pot, turn off the heat and leave for another 5-10 minutes

 

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