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Persian Eggplant

Persian Eggplant


  • 2-3 cloves garlic
  • 1 large onion, chopped
  • 1/2 kg mushrooms, chopped
  • 2 eggplants, cubed and salted (salting not essential)
  • 1 teaspoon dill seeds
  • 1 teaspoon cumin
  • 1 lemon, juiced
  • 1/2 cup raisins or sultanas
  • 1/2 cup cracked wheat
  • 1 tablespoon vegan brown sugar
  • soy based white sauce for topping (optional)

Saute onion and garlic, 10 minutes. Add eggplant, stir until browned. Add mushies,
herbs and spices and lemon juice, cook further 10 minutes. Add cracked wheat,
sultanas and vegan sugar stir and cover, simmer for 15 minutes or until the
eggplant is thoroughly cooked, adding water if the mixture looks dry. May be baked
in oven with white sauce topping if desired, but we prefer to scoff ours there and then!


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