Bādhinjān bi-Laban (Eggplant in Yogurt)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- eggplant
- salt
- yogurt
- garlic
- fresh sesame oil
- cumin
- coriander
- cloves
- nigella
Instructions
- Trim the leaves and half the calyx from medium eggplants and parboil in salted water; drain and dry well.
- Fold the eggplant into yogurt with garlic.
- Beat fresh sesame oil with a little cumin and coriander and pour over.
- Scatter with cloves and nigella, and use.