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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Roasted eggplant with sumac sausage gravy

Here is a Middle Eastern equivalent of the Southern dish, biscuits and sausage gravy. The gravy contains a homemade lamb sausage. The sweetness of caramelized onions in the sausage, suits well with the acidity of  sumac. To make the dish more exciting, I roasted eggplant and smothered them with sausage gravy. The dish can be served with either rice or bread.

Ingredients:
4 Chinese eggplants
1.1 Pounds (~500 gr) 85/15 ground lamb (or beef)
1/2 cup caramelized onions
1/4 TSP fennel powder (alternatively,  grind 1 TBSP of fennel seeds)
1 TSP marjoram
1 TSP salt
2 TBSP all-purpose flour
1 cup whole milk
1/4 cup sumac





Season the eggplant and rub with oil. Roast in 350 F (~175 C) for thirty minutes or until soft.
Make the sausage by mixing the lamb, caramelized onions, fennel powder, marjoram, and salt.
Brown the sausage with no added oil. Add the flour and toast in the released oil. In case the oil is not enough to make a roux, add more. Add the milk and let thicken.
When the sauce is thick, add the sumac.
To serve, open the eggplant and remove the seeds.
Smother the eggplant with gravy and serve.

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