Recipes

Baby Eggplant and “Candies” From Iran

    Harel Zakaim

    Chef/Partner

    Zakaim

    Allenby
    Tel Aviv
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    Menu Price
    $10.00
    Food Cost
    27%
    Yield
    4 servings
    Ingredients
    4 each
    Baby Eggplants, Peeled, Halved Lengthwise
    As needed
    Olive Oil
    3/4
    c
    Recipe
    Cashew Yogurt
    1/2
    c
    Recipe
    Candied Dates and Raisins
    As needed
    Green Chili Pepper, Chopped
    1

    Fry eggplants in oil until both sides are browned. Transfer to a paper towel-lined plate to drain.

    2

    On a big plate, pour 3 tablespoons cashew yogurt and move plate so it will make a round base. Lay 2 halves of eggplant side by side on top of yogurt and spoon 1 1/2 to 2 tablespoons candied mixture over eggplant. Garnish with chili pepper and serve.

    Notes
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