Gilani stuffed eggplant is one of the authentic and special dishes of Gilan region in the North of Iran. This dish is prepared using pomegranate paste and walnut, and even without using meat, it has an amazing taste and aroma. Making it is very easy, which is finalized with thick sauce and fried tomatoes.
In Gilan, this dish is usually served with rice or fresh bread. If you are looking for a traditional dish that is both easy to make and rich and unique in taste, Gilani stuffed eggplant is a great option.
- Step 1
Peel the eggplants and put them in salt water for 20 minutes. Then drain well and fry them with cooking oil in a pan until the color turns golden.
While frying the eggplants, cut the tomatoes in half and fry them in the same pan. This will transfer the flavor of the tomatoes to the eggplants and make them taste better.
- Step 2
Pour a small amount of oil in a pan, add chopped walnuts, onion and garlic along with 4 tablespoons of pomegranate paste, turmeric and herbs and sauté until the raw smell of the walnuts disappears. You can also add a little salt to it.
- Step 3
Take out about two-thirds of the ingredients in the pan and add 1 glass of hot water to the remaining contents.
- Step 4
Place the fried eggplants on the cutting board, make a longitudinal cut in the middle and stuff with the two-thirds of the prepared ingredients (in step 3). Then place them in the remaining sauce in the pan. Place the fried tomatoes next to them and cover. This thick sauce and the stuffed eggplants should simmer on low heat. After 15 minutes, serve it.
Key points
- You can use dry or fresh Khaalivaash* and Chochaagh*.
- It is better not to remove the top of the eggplants so that they have an appealing appearance when serving.
- Chop the walnuts in big chunks so that you can feel them under your teeth.
- Be careful in choosing pomegranate paste for sour or sweet taste.
- You can reduce or increase the amount of sourness and sweetness according to your taste.
- After removing the eggplants from the salt water, dry them well so that they absorb less oil.
*Chochaagh is the name of a vegetable that specifically grows or cultivates in Gilan province/North of Iran. It is an edible and aromatic plant.
The scientific name of Chochaagh is Eryngium planum, which belongs to the Celery family. Fresh or dry Chochaagh is used in dishes such as pomegranate, stuffed chicken, Dalal, pickled stew, sour chicken, and other Gilani dishes.
*Khaalivaash or wild oregano is one of the most fragrant local vegetables of Gilan, which is generally used in all kinds of dishes. The scent is very close to mint, but spicier.
