#food #recipesortof #recipe #eggplant #aubergine #vegetarian #vegan #cookingwithleftovers #PersianFood #MirzaGhasemi
Remember when I blanched some fresh eggplant to pop in the freezer (you always “pop” things in the freezer, don’t you, and I wonder why) … I lost my place… –Oh, yes, ANYWAY, some of the slices broke up and I put them aside.
So I took those and broke them up more and sauteed them in olive oil along with some fresh green onions and some of Penzeys Amazigh seasoning blend (cayenne red pepper, garlic, ginger, fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves, Ceylon cinnamon and coriander). When that was all good and rich-smelling, I scraped it aside, added some vegan margarine to the pan and some JustEgg egg substitute. Real eggs all beaten up would work, too.
I scrambled the egg and, when that was done, I mixed it with the eggplant. Then I chopped up a fresh tomato and put that in with salt and pepper and cooked most of the liquid out of it.
Ate it with fresh bread from the farmer’s market. Looks a little oily, but it’s a little oil and a little juice from the tomato. Good for sopping up with that bread.
This is basically Mirza Ghasemi, a Persian dish I picked up by eating at Shiraz in Louisville. It’s supposed to be made with roasted eggplant, but I didn’t have any roasted eggplant and I did have these leftover eggplant slices, so….
A WRITING PROMPT FROM ME TO YOU: Making do.