The recipe we are talking about in this post is the one in the middle of the plate, with curled parsley and dill.

I don’t know where I found this recipe, which seems to be really popular in all the Mediterranean area. The recipe I’m posting, veganized (the original version contains 5 eggs for 2 persons!), comes from Iran. It has been a wonderful surprise, as I didn’t believe that much to all those enthisiastic descriptions and comments I read…


1 aubergine
1 clove of garlic
1/2 onion
5 taplespoons of corn flour, with some water added, to obtain a quite liquid “mush”
5 tablespoons of minced parsley
5 tablespoons of minced dill
5 tablespoons of fresh minces coriander
2 tablespoons of ground nuts
1 tablespoon of pinenuts, g round – if you could toast them they will taste even better!
5 berries of cardamom – break them and use the black seeds, discard the green shell
extra virgin olive oil
black pepper, to taste

Brown the onion in some oil (I haven’t used it, just some water) and after 5 min add the aubergine, chopped. After 5 min add crunched garlic. In the meantime, prepare the “mush”, combining corn flour with water; now add dill, parsley, coriander, nuts, pinenuts and cardamom. Once the aubergine is done, take the pan out of the fire and combine it with the “mush” of cornflour and herbs (this “mush” is the veganization of the eggs). The idea is that it should turn out as an omelette (or tortilla, or “frittata”): you should be able to cook it just as an omelette, I mean first on one side and then on the other. Well, my no-stick pan wasn’t actually no-stick, so I couldn’t achieve the desired result….and in the end what I’ve obtained is a sort of pie, quite messy to be honest…but it was so goooood!!!

The herbes combines themeselves deliciously, and the flavour reaches its peak wih the elegant taste of cardamom. Nuts and pinenuts add a crunchy and lovely hint to the dish. I was wondering whether you would achieve the same result with chickpeas four…maybe not, as I find it heavier, both in terms of taste and of weight itself…and I think that this dish should have a quite light texture. Of course, if you are not “frightened” by oil, like me, it would be even more delicious and crunchy. You may cook it in the oven as well.

You may serve it with some cous cous, rice or pita.

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