Tuesday, November 29, 2016

1015. Iraqi Steamed Aubergines

Steamed anything is enough to have me turning the other way, but stay with me for a second. These steamed aubergines are so flavorful, you will forget they were steamed at all! Whole aubergines are pierced throughout and left to steam in a magic shallow bath, resulting in the silkiest aubergines, and the most flavorsome broth.
Of course, you can totally customize it. Once it is cooked, you can slit it down the middle to expose the silky inside and load it with minced meat and cheese, or whatever you want. Me, I like it plain and simple, with a side of rice, and call it a day.


2 aubergines
6 cloves garlic
1 sprig rosemary
1 tsp salt & pepper
2 Tbsp olive oil
1 cup water (or broth)


Poke the aubergines all over with a fork.
Place the aubergines, peeled halved garlic cloves, sprig of rosemary, water, olive oil, salt, and pepper in a small pot. Bring to a boil, cover, and reduce to a simmer. Simmer for 20-25 minutes until the aubergines have cooked through and the broth has formed.
Serve alongside rice, with that flavorsome broth spooned over.

صحة و عافية

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