Friday, September 16, 2016

Cookbook Countdown: Coucou Bademjan and Borani

We've eaten from Iran tonight, another dinner from Time-Life Foods of the World: Middle Eastern Cooking. I made Coucou Bademjan—Thick Eggplant-and-Egg Pancake (p72) and Borani—Cold Spinach and Yoghurt Salad (p86), which was the suggested side dish, both from Iran.

A coucou is a kind of frittata-like thing. In this case, you first brown some onion slices and set those aside. Then you cook some cubes of peeled eggplant with water, turmeric, with salt and freshly ground black pepper, returning the onion slices to the pan for the last bit of cooking and evaporating the water. This mixture is set aside to cool, then combined with four eggs. The eggy mixture is added to a pan, cooked, then turned out onto a plate (this didn't go all that well tonight), and slid back into the pan to cook more.

The spinach salad suggested as a go-with was a bit hit. I used frozen spinach, rather than fresh, to make a half recipe. I thawed what was needed, squeezed it dry, and chopped it fine. To this is added some lemon juice, a bit of grated onion, salt and freshly ground pepper, yogurt, and some sliced mint. Simple to assemble and very tasty.

The picture is a bit of a dark picture because the lamp over the dining table has gone awry. The bulb is okay, but there's a problem lurking between the switch and the lamp that will be discovered tomorrow. The flash pictures looked really boring, so this is hand-held, lighted by a floor lamp with a bit of help from a candle.


 Stop by Cookbook Countdown to see what other folks are making from their September cookbook. And if you've got books on your shelf wanting to be used, why don't you choose one and join in?

2 comments:

  1. I love eggplant dishes! The spinach salad would make a great side dish for any meal. I hope you got the lamp problem fixed by now.

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  2. Love using eggplant. It is so versatile and adapts to any flavor combo. Looks tasty.

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