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Asian · Snacks
Kaleh Kebab
A spicy appetizer from Northern Iran featuring roasted eggplant, yogurt, and tart narsharab pomegranate sauce.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pierce the eggplants all over with a knife and roast them in the oven or over hot coals for about 15-20 minutes until charred and wrinkled.
2
Let the eggplants cool slightly and peel off the skin.
3
Heat oil in a skillet, sauté finely chopped garlic, and add the chopped eggplants.
4
Simmer for 2-3 minutes and remove from heat.
5
Grind the saffron with a couple of teaspoons of hot water and stir it into the eggplant.
6
Add the yogurt, narsharab, salt, and pepper.
7
Mix everything thoroughly, top with finely chopped nuts, and drizzle with oil.
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