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Title: Tachin Bademjan (Layered Eggplant)
Categories: Vegetable Israel Jewish Persian
Yield: 1 Servings
| 2 | c | Raw rice, prepared as in Basic Persian Rice (Chelo- (see rec |
| 1 | lb | Eggplant salt |
| 1/4 | c | Corn oil |
| 2 | Egg, beaten W/ | |
| 1/8 | ts | Salt & pepper, each |
| 1 | c | Yoghurt |
| 1/4 | ts | Whole saffron, crushed W/ |
| 1/4 | ts | Sugar, using mortar & pestle |
| 3 | tb | Corn oil |
| 2 | tb | Margarine |
| VARIATION | ||
| TACHIN GARCH | ||
| (Layered Mushrooms) | ||
| 1 | lb | Small fresh mushrooms |
| 1 | tb | Corn oil |
| 1 | sm | (1/4 c) onion, sliced |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
Here is a layered casserole that is completely vegetarian. All the same steps & techniques are used as in other tachin recipes. The smooth, meaty eggplant slices contrast w/crispness of yogurt-flavored tachin.
1. Cut eggplant horizontally into 3/8-inch thick slices or in pieces 2-inches wide & 3-inches long; either will do. Lightly salt all the slices & let stand for 15 mins. Wipe off liquid accumulates.
2. Heat 1/4 cup of oil in a large skillet & fry eggplant slices over moderate heat for abt 3 mins. Remove them & set aside.
3. Mix beaten eggs w/yoghurt & saffron mixture. Add half of precooked rice & mix well.
4. Prepare a 2-qt casserole, round or rectangular, preferably of heatproof glass, by adding & swirling around 3 tablespoons of oil. Add rice/ yoghurt mixture & smooth over surface. Over that spread fried slices of eggplant & cover w/remaining plain rice. Dot w/margarine. Cover casserole w/aluminum foil and bake in a preheated 400 F. oven for abt 45 mins.
5. Remove casserole from oven & turn it upside down on a platter. Cover this w/a cloth towel for abt 3 mins. The contents will descend onto platter w/crusty bottom making an attractive browned topping.
Cut through crust into 3 to 4-inch serving pieces. Serve warm. Serves 6.
VARIATION: TACHIN GARCH (Layered Mushrooms)
Substitute 1 lb mushrooms for eggplant. Stir-fry whole mushrooms in oil w/onion, salt, & pepper for 5 mins. If mushrooms are large, halve them. Prepare tachin in casserole in same way as for eggplant; cover w/mushrooms & balance of rice. Bake in a preheated 400 F. over for 45 mins.
Another variation is to use 1/2 pound of eggplant slices & 1/2 pound of mushrooms, fried, layered, & baked.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
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