+

Eggplant with Pomegranate Dip (Nazkhatun)

Ingredients (10)

  • 3 medium eggplants
  • 2 medium onions, peeled and grated
  • 2 cloves garlic, peeled and crushed
  • 1/2 cup olive oil
  • 4 medium tomatoes, peeled and thinly sliced
  • 2 tablespoons pomegranate paste or 1/2 cup verjus
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon angelica powder (gol-par)
  • 1/2 cup chopped fresh mint or 2 teaspoons dried mint
Try Amazon Fresh
Nutritional Information
  • Calories402
  • Fat28.26g
  • Saturated fat3.98g
  • Trans fat
  • Carbs37.11g
  • Fiber15.91g
  • Sugar20.41g
  • Protein6.55g
  • Cholesterol
  • Sodium610.09mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Eggplant with Pomegranate Dip (Nazkhatun)

To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life.

What to buy:
Angelica is frequently used in Persian cooking. Ground angelica can be found at Middle Eastern markets, in spice stores, or online.

Verjus is the pressed, unfermented juice of unripe wine grapes. It can be found at specialty markets or online.

Get The Cookbook

New Food of Life

Ancient Persian and Modern Iranian Cooking and Ceremonies

Save
Buy Now

Instructions

  1. 1Preheat oven to 350°F. Prick eggplants with a fork to prevent bursting, and place on oven rack. Bake for 1 hour. Be sure to put a tray under the eggplants to catch drips.
  2. 2Place the eggplant on a cutting board and let stand until cool enough to handle. Peel and chop.
  3. 3In a deep skillet, fry the onions and garlic in 3 tablespoons oil. Add tomatoes, pomegranate paste, or verjus, cook for 10 minutes over medium heat, add the eggplant, and sprinkle with salt, pepper, angelica powder, and mint. Stirring occasionally, simmer over low heat for another 35 minutes, and adjust seasoning.
  4. 4Transfer to a serving dish and serve hot or cold with lavash bread as an appetizer. Nush-e Jan!

© 2007 From New Food of Life by Najmieh Batmanglij by permission of Mage Publishers

Load Comments

Recommended from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year
Guides

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave
Guides

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking
Guides

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...