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Naaz Khaatoon
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Ingredients: (4 servings)
- small eggplants, 6
- medium tomatoes, 4
- pomegranate juice, 2 cups (or 2 teaspoons of pomegranate paste)
- sour grape juice, 1/2 cup
- medium onions, 2
- marjoram, one teaspoon
- dried mint, 1/2 teaspoon
- salt
- black pepper
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Directions:
Wash eggplants and tomatoes. Cook whole eggplants in the oven at 400 F for
about 30 minutes. Remove and let cool, then peel and chop finely. Pour hot water
over the tomatoes, then peel and chop finely. Peel onions and grate them.
Add pomegranate juice, sour grape juice, salt and black pepper to eggplants.
(If pomegranate juice is not available, use pomegranate paste mixed with 2 cups
of hot water). Cook over low heat for about 10 minutes. Add marjoram, dried mint
and grated onions, mix well and remove from heat. Add tomatoes, mix, and serve.
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