Eggplant Burrito

I love eggplants and we all know, there are so many recipes with eggplant that can convert any dish into a mouth-watering meal

Eggplant or aubergine is called Bademjan بادمجان in Farsi language. There are loads of recipes in Iranian cuisine with eggplant.

Today, I am going to make eggplant sandwiches / burritos with two different sauces: one with Greek yogurt and garlic and other one with hummus.

It is super easy recipe full of aroma and flavour.

Eggplant Sandwiches

  • 1 large eggplant, washed and sliced
  • 1 large onion, peeled and thinly sliced
  • 2 large tomatoes, sliced
  • small bunch of fresh basil leaves
  • 1-2 small cloves of garlic, grated or 1tsp garlic powder
  • 1 tsp dried mixed herbs, including : mint, oregano, tarragon
  • ½ tsp smoked paprika powder
  • ⅓ tsp fennel seeds
  • Salt and pepper to taste
  • Olive oil or any vegetable oil
  1. Ingredients




  2. For eggplant burrito we need a beautiful herbal sauce: so in a bowl, add salt- pepper, fennel seeds, dried herbs and 2tbsp of olive oil.. mix together and Fry it in a pan for 2 minutes and until aromatic and set it aside. then, add plain yogurt with grated garlic in a bowl, season with salt and pepper, mix together and set it aside too.




  3. Heat the oil in a saucepan and sauté onion until soft and tender and remove from the pan to a plate.




  4. Then Fry sliced eggplants in the same pan, until golden brown on both sides and set aside.





  5. Now, for filling burritos,




  6. spread on, your desired amount of yogurt,-garlic in the centre tortilla wrap.



  7. Next, layer the basil leaves, then, top up with fried eggplants and sautéed onions,




  8. then add top up with prepared herbal sauce and slices of tomatoes




  9. and at the end some more yogurt garlic sauce again. Wrap the tortilla into a burrito shape and cut in the middle.






  10. For making sandwiches with French rolls: Split the French rolls.Spread on your desired amount of the hummus on the bread, and fill the rolls with fried eggplants, fresh basil leaves, fried onions,herbal sauce, and slices of tomatoes.





ساندویچ بادمجان

در آشپزی ایرانی تعداد بیشماری غذا هست که با بادمجان تهیه میشه. این سبزی در انگلیسی به اگ پلنت و اوبرجین معروف هست. امروز میخواهم ساندویچ بادمجان را با دو سس متفاوت معرفی کنم: که یکی با ماست و دیگری با حمص هست.

برای درست کردن ساندویچ نان هم نیاز هست که در اینجا میتوان از نان تافتونلواش یا نان همبرگر و نان باگت هم استفاده کرد.

طرز تهیه این ساندویچ بسیار آسان بوده و در عین حال خوشمزه می باشد. با اینکه می‌توانید مواد دیگری هم اگر دوست دارید به این ساندویچ اضافه کنید ولی چون خوشمزگی این ساندویچ به من ثابت شده برای همین من همیشه این ساندویچ را بااستفاده از مواد ی که در قسمت پایین ملاحظه میکنید تهیه میکنم.

مواد لازم

یک عدد بادمجان درشت شسته و حلقه شده

یک عدد پیاز درشت خلالی خرد شده

دو عدد گوجه‌فرنگی حلقه شدده

یک دسته کوچک ریحان تازه

یکی – دو حبه سیر رنده شده یا یک ق چ پودر سیر

یک ق چ مخلوط از سبزیهای خشک شامل: نعنااورگانوترخون

نصف ق چ پاپریکای دودی

یک سوم ق چ دانه فنل: رازیانه

نمک و فلفل به میزان لازم

روغن زیتون یا دیگر روغن های گیاهی

ماست

حمص

نان

طرز تهیه

ابتدا سس گیاهی را آماده میکنیم: داخل یک‌کاسه تمام ادویه ها و سبزی های خشک را ریخته و با دو ق غ روغن زیتون کمی تفت داده و کنار میگذاریم. ماست و سیر رنده شده را هم با کمی نمک و فلفل همزده و کنار میگذاریم.

روغن راگرم کرده و پیاز خلالی شده را تفت میدهیم تا نرم شود.

حالابادمجان های حلقه شده را هم در روغن سرخ میکنیم تا پشت و روی آن‌ها طلایی شود.

الان قسمت خوشمزه کار شروع میشود: روی نان لواش یا تافتون به مقداری که دوست دارید ماست ریخته و آن را روی نان پخش میکنیم. سپس چند برگ ریحان گذاشته و روی ریحان بادمجان و پیاز سرخ شده را قرار میدهیم. روی این لایه هم مقداری از سس گیاهی آماده شده زده و بعد چند برش گوجه‌فرنگی گداشته و در انتها دوباره کمی ماست اضافه کرده و نان را به صورت لقمه در آورده و از وسط برش میدهیم.

اگر از نان همبرگر استفاده میکنید: نان را از وسط برش داده مقداری از حمص روی نان زده و بعد با بادمجان پیاز سرخ شده سس گیاهی گوجه‌فرنگی و ریحان نان را پر میکنیم.

نوش جان

Appetizer, Main Course, Side Dish
eggplant, aubergine, bademjan, eggplant sandwiches, بادمجان,

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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