Kuku-ye Bademjan

Those who eat too much or eat too little, who sleep too much or sleep too little, will not succeed in meditation. But those who are temperate in eating and sleeping, work and recreation, will come to the end of sorrow through meditation. -The Bhagavad Gita

We will begin this tasteful evening with a silent meditation.  This meditation will require you to sit on the floor.  When introducing your body to a quiet practice it would be humble to feed your body with silence, there for put to rest any distractions, whatever is on the outside will be transmuted into what is real, what is inside.  You may also do this practice on a chair, make sure you're spine is erect for comfort.  I will begin drawing a guideline then you will begin.  While sitting, bring your hands on your lap, palms face up, and eyes closed.  Start with a few breathes to bring your attention from your thinking, to your body, from doing to being.  Make your focal point at the beginning your breathing, in then out, if your mind starts saying "in and out" draw your attention more to the silence in between each breath, our goal is to rest our thoughts and enlighten our souls with intuitive attention.  While breathing, focus on how your stomach expands and goes back in with each breath, this will be your opportunity to switch from being your thoughts to the awareness of those thoughts. Do this for as long as you please and when your ready, begin drawing your awareness to the feeling energy inside the palms, the length of each finger, the air pushing against your finger tips, the weight of your hands on your legs.  This practice will be important while cooking, the way you use your hands, how you are moving, how you are cutting, and so on.  Bring the awareness up the arms for 30 seconds each until you are at your chest.  Feel the energy of your awareness in your chest then back to the stomach to wrap up this meditation.  Breath. Keep focusing on your breaths as you begin to open your eyes and begin walking towards the kitchen meditatively.  Let's begin cooking.

Kuku-ye Bademjan

Recipe

• 1 egg plant
• 1/4 cup olive oil
• 2 eggs
• 2 cloves garlic
• 1/2 tbsp chopped parsley
• 2 tbsp lemon juice
• 1/2 tspn baking powder
• 1/2 tspn flour
• 1 tspn salt
• 1/4 tbsp ground black pepper
• 1/2 tspn turmeric (substituted for saffron)
• 1/2 jalepeno

Directions

1) To remove bitterness, start by peeling your eggplant, cut in 3 length wise slices, and immerse in water, soaking for 20 minutes.

2) After 20 minutes are up, evenly wipe each slice with olive oil and cooking on medium heated skillet.  Cook both sides for 6 minutes each or until you can easily sick a fork threw it.

3)Next, in a food processor introduce each slice and blend until mashed.  You can also use a fork and smash them as an food processor alternative.

4) In separate mix, olive oil, eggs, garlic, parsley, lemon juice, baking powder, flour, salt, pepper, turmeric, and (optional) jalepenos ( I LOVE SPICY :))

5) After eggplant is mashed diligently, stir in contents with egg mixture.

6)Pre-heat oven to 350.  Put oil at bottom of baking pot. Stick pot with oil in oven for 1 minute then pour egg mixture in pot. Put in oven for 30 minutes.  Take out put 1 tbspn oil on top, spread and enter pot in the oven for 30 more minutes or until crisped.

Serve with honey drizzled on slice.  Let sit for 5 minutes, before cutting, my slice came out messy because I cut a little too early (feedback said it looked like elephant feces,  maybe that's what the Persians got inspired from).  I'm looking forward to opening up my eyes to a variety of cultural foods with excitement to share with everyone my journey.  Love with your soul smile with your heart. Namaste.

References

http://barefootandcooking.com/2011/01/eggplant-kuku/

http://www.eatingoutloud.com/2009/03/persian-eggplant-kuku-kuku-ye-bademjan.html