The traditional name for this dish is Eggplant Khoresh, which is a stewed type of sauce typically prepared with lamb and yellow split peas. There are many variations of Khoresh depending on the province and what is available there. It is not uncommon for the Khoresh to be vegetarian. In some later posts, I will leave recipes for other types of Khoresh.
I learned to make this dish from my mother, who is not Persian, but grew up in Afghanistan, bordering Iran. In my mothers’ usual fashion, she has morphed this dish into a variation of the original, adding garlic and curry. Persians always eat their Khoresh over steamed basmati rice.
I stumbled upon your blog the other night, and my husband and I made this for dinner tonight. Very tasty! I’ll be exploring your other posts for more ideas. 🙂
Thanks for sharing and keep on sharing.