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Delicious, quick and super-healthy: this is how you make a Persian pan pie at home

There is no gluten or dairy here, but there is a delicious dinner for the whole family

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• recipe

• pie

• Eggplant

• hummus flour

• Gluten free

Walla!

Food

Monday, 24 May 2021, 06:00 Updated: 06:43

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Gluten-free and dairy-free, Ricky Rahmani's recipe for a Persian pan pie with roasted eggplant is everything we hoped for for a delicious and healthy family dinner.

Forget hospital food.

Cover of the recipe book "Cooking Health" (Photo: Courtesy of Sheba Medical Center)

Rahmani, a medical registrar who has worked at Sheba Medical Center for 23 years, is a member of a culinary venture with 73 other Sheba staff and together they have released the recipe book "Healthy Cookers", designed to impart a healthy eating language that will equip patients and readers with tools and ideas for recommended health recipes.

So although the initial catastrophe of food and hospital evokes many unpleasant memories, we were happy to discover the venture that comes to make a fix with a book full of homemade and uncomplicated recipes accompanied by beautiful pictures, clear explanations and including professional advice and useful tips to help the reader lead a healthy lifestyle.

* The book is currently available at Sheba Medical Center and will later be available for purchase to the general public.

More on Walla!

Spiral of roasted vegetables with goat cheese

To the full article

Persian eggplant pie in a pan

Recipe by: Riki Nachmani, from the recipe book of Sheba Medical Center, Walla!

Food

• ★

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• ★

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• 30 minutes work

• Easy to prepare

• Persian

• vegetarian

• fur

• Pies

• vegetables

• Dinner

• kosher

Bull dish for a family dinner.

Persian eggplant pie in a pan (Photo: Hagit Goren)

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Ingredients

• • 1 beautiful eggplant

  • 1 chopped onion

  • ½ Chopped parsley

  • 3 tablespoons chickpea flour

  • 1 teaspoon salt (flat)

  • ½ a teaspoon of turmeric

  • 1 teaspoon black pepper

  • 2-3 tablespoons olive oil

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Preparation

How to make a Persian eggplant pie in a pan?

• 1 Roast the eggplant on the stove or in the oven and cool.

  Remove the peel, drain and chop.

  Transfer to a bowl.

• 2 Fry the onion with a tablespoon of oil until golden and add to the bowl with the roasted and chopped eggplant.

• 3 Add the rest of the ingredients and mix well until combined.

• 4 Heat oil in a pan, pour the batter and fry over low heat for 5-10 minutes with a lid, until the bottom is golden.

• 5 Turn the pie over with a plate.

  If necessary, add another tablespoon of oil to the pan and carefully return the pie to the pan.

  Continue to fry over low heat for another 10 minutes and serve.

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