My Dad was stationed in Teheran, Iran when I was 10 years old and our maid, Fatimeh, was quite a cook. She would often fix this eggplant for my brother and I when Mom and Dad were going to a social function at the Officer’s Club and we couldn’t go. I developed my love of this vegetable while in Iran. The subtle taste of eggplant with turmeric is divine. I don’t know what all spices she sprinkled on it, but I know she put turmeric, because it always turned a bit yellow when cooked. For this recipe, I’ve also added a bit of my Middle Eastern shawarma spice blend and it was quite good on it. Also very similar to what I remember. When you’re 68, it’s hard to remember everything back at age 10! But I remember those flavors and smells vividly. 🙂 This recipe is definitely Induction friendly.
I like to use a large eggplant for this and take my slices from the center where they will be largest.
12 oz. eggplant (unpeeled), cut into four ½”-5/8″ slices
2 T. olive oil
¼ tsp. ground turmeric
1/8 tsp. my Shawarma Spice Blend
Light sprinkle of salt
DIRECTIONS: Slice eggplant into 4 thick ½”-5/8″ slices. I usually take the slices from the plump center of the eggplant so they will be larger. Makes for nicer presentation in my opinion. Heat olive oil in non-stick skillet over me-high heat. Sprinkle each side of the eggplant slices with turmeric, shawarma spice and salt. Saute the eggplant until lightly browned; flip over and saute second side as well. cook just until beginning to get tender in center (but not falling apart). This should take about 3-4 minutes on a side. Serve alongside any of your favorite Middle Eastern foods.
NUTRITIONAL INFO: Makes 4 slices/servings, each contains:
80.8 calories, 6.93 g fat, 4.98 g carbs, 2.93 g fiber, 2.05 g NET CARBS, .88 g protein, 11.6 mg sodium