As you know, at my ranch in Bonsall, I’m blessed with fresh eggs from our chickens every day! Therefore, I like simple, creative egg dish recipes. My mother shared with me her recipe for Varaghe. It is a Northern Iranian dish: light, simple and delicious! It is also a vegetarian’s delight.
Comforting flavors of eggs and eggplant (also from our garden), spiced up with turmeric (now sold in most grocery stores in the spice isle) and cinnamon is a quick and easy meal. Varaghe is best enjoyed with toasted pita bread and Shirazi Salad on the side. The tangy flavors of Shirazee salad balance the subtle flavors of this recipe. Give Varaghe a taste! I’m sure you will enjoy the flavors of Northern Iran.
As my mother always says: “Nooshe Jaan!”
Ingredients for 4-6 servings:
2 large eggplants
¼ teaspoon turmeric and cinnamon
Salt and pepper to taste
¼ cup corn oil
1. Peel and slice eggplant into thin slices (1/4 inches). Lightly salt the eggplants and allow to sit for 30 minutes to allow bitter juices to exude. With a paper towel, gently dab the eggplant slices to remove juices.
2. In a small bowl, whip the eggs to light foam with salt, pepper, turmeric and cinnamon.
3. Warm oil in a medium size, non-stick frying pan over medium heat. Add the eggplants and fry all sides until well cooked. Spread the eggplants evenly in the pan. Then add egg mix over the top on the eggplants and cover. Cook for 5 minutes or until the eggs are no longer runny. Using a large flat spatula, flip the mix over and allow cooking on the other side.
4. Serve immediately with either pita bread or rice.
Substituting eggplants with potatoes is also delightful. Simply peel and cut potatoes as if to make French fries. Fry the potatoes in ¼ cup corn oil. Spread the potatoes evenly in the pan before adding egg mixture.