A variation of koresh gamay, omitting the Oman lime and shoestring potatoes, this dish is served by layering fried eggplant strips with the cooked koresh.
One note: excess oil may be removed from the fried eggplant by patting the fried slices with a paper towel.
Servings: About 6
All koresh gamay ingredients except for the lime.
1 large or 2 medium eggplants.
Step 1: Follow the instructions for koresh gamay to make the stew, but eliminate the lime.
Step 2: Peel the eggplants, removing seeds if too large. Slice lengthwise into 1/2- to 3/4-inch thick strips.
Step 3: Sprinkle liberally with salt and let sit for 15 minutes. Wipe the slices with a paper towel.
Step 4: Brown in a teflon pan with a minimum of oil. Eggplant can burn easily, so when they begin frying, turn the heat down. Turn the slices over after the first side is browned well. Fry until tender throughout.
Keep the eggplant strips warm in the oven until the koresh is ready.
Recipe © Nura Amerson 1991
For my baddemjan, I used two enormous eggplants. The innumerable strips they yielded would have taken forever to fry on the stovetop, so I roasted them in the oven until they were golden brown instead, as I did for my vegetarian koresh gamay.
The instructions call for “layering fried eggplant strips with the cooked koresh.” I wasn’t sure how that should look, and I wanted the delicious eggplant pieces to be visible in my photo, so I devised a stacking method: rice, koresh, eggplant. But I’m pretty sure it would taste as good in another order!
We ended up with some extra eggplant and koresh, which I made into a shakshuka-inspired breakfast dish: I heated the eggplant-koresh mixture on the stovetop, then added four eggs and waited for them to cook. There are few things more satisfying than finding creative and delicious ways to use leftovers!