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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:  

Middle Eastern lentil and eggplant stew

Here is a Middle Eastern inspired stew, I cooked during my vegan week which happens during the first week of every spring. The dish consists of spiced lentils, roasted eggplants, and is topped with tahini sauce and toasted nuts. A hearty and healthy dish which does not feel like a vegan dish at all.

7.05 Oz (200 gr or 1 cup) French lentils
2 medium Italian eggplants, cut into 3 to 4 lengthwise slices
1/2 cup caramelized onions (made from a large yellow onion)
3 garlic cloves, finely chopped
1/2 TSP Allspice
1/2 TSP cumin powder
1 TSP chili powder
1/2 TSP dried mint
4 TBSP Tahini parsley dressing
2 Oz (~55 gr) pine nuts or crushed toasted walnuts
2 TBSP parsley, finely chopped

For the initial preparations, cook the lentils until tender, roast (or pan fry like here) the eggplants; and caramelized the onions by using a large yellow onion (if you prefer not to use already prepared onions).
To the onions, add the garlic and cook until fragrant. Add all the spices, chili, and dried mint. Add the cooked lentils (lentils should not contain much water). Spread the eggplants in a single layer. Decrease the heat to medium low and cover the pan. Cook for 10 minutes. Remove from the heat, cover the surface with tahini dressing, toasted nuts, and chopped parsley. 

Serve with rice for a healthy and complete meal.
You may substitute the tahini dressing with a simpler tahini sauce, consisting of lemon juice, tahini, and water.