Chef Abbas has a great cozy Iranian restaurant in Gorinchem. Where he conjures up great dishes on the table. And this stew was one of them. He generously shared his recipe with me and here I share it with you. My version of it then. It’s slow cooking to the max, but well worth all those hours of waiting.
6 6 eggplants
2 large 2 Onions
1 can 1 peeled tomatoes
15 cloves 15 garlic
6 table spoon 6 tomato puree
2 table spoon 2 cinnamon, turmeric and cumin powder
300 ml 300 olive oil
1 bouquet 1 fresh mint
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