Recipe - Borani Bademjan - Eggplant Salad

1 Onion, chopped
4 Cloves garlic, chopped
1 To 2 tbsp butter
One half To 1 tsp tumeric
One half To 1 tsp cayenne pepper (or
a generous dash tabasco
sauce)
One half teaspoon Curry powder
1 teaspoon Cumin
One fourth teaspoon Cinnamon
1 pack Frozen chopped spinach,
defrosted, or 2 bunches
fresh spinach,
Cooked and chopped.
1 cup Plain yogurt

This spinach and yogurt dish is Persian in origin, The yogurt is redolent
with both musky and sweet spices complementing the slightly tart taste of
the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip
to spread on bread. Though untraditional, the hot pepper flavoring adds
zip. Accompany with French bread, or pita; or, for a more tactile
experience, tear off pieces of warm, soft flour tortillas and scoop up the
savory mixture.

salt

1. Saute onion and garlic in butter until soft. Add spices and cook a few
minutes to rid them of any rawness

2. Mix in spinach, yogurt, and salt to taste.

RECOMMENDED WINE:

Drink a slightly sweet Gewutztraminer or California riesling (German
rieslings fade at the spicy assertion of this dish).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini