Nzkhtun (eggplant caviar)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Medium eggplants |
| ½ | cup | Chopped parsley |
| 2 | eaches | Clove garlic |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Cinnamon |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Dry mint |
Directions
INGREDIENTS
PREPARATION
Wash and bake the eggplants in 350ø oven for 1 hour or until done.
When done, remove the skin and chop the eggplants. Add chopped parsley and mix well. Squeeze garlic into the eggplant mixture, add the seasoning and vinegar, and mix well. Let stay for a few hours before serving.
Source: In a Persian Kitchen typed by Leonard Smith
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