Indulge in the rich flavors of Persian cuisine with Halim Bademjan, a luxurious blend of creamy eggplant and hearty lentils. This delectable dip offers a harmonious fusion of textures and aromas, showcasing the culinary heritage of Iran. Slow-cooked to perfection, tender eggplant is delicately infused with earthy lentils, creating a velvety-smooth consistency. Enhanced with a medley of spices and herbs, each spoonful delivers a symphony of flavors that tantalize the taste buds. Whether enjoyed as a dip with warm pita bread or as a side dish to complement your meal, Halim Bademjan promises a delightful culinary journey through Iran's diverse gastronomic landscape.

Ingredients:

  - 2 large eggplants

  - 1 cup dried green lentils, rinsed and drained

  - 4 cups water

  - 1 large onion, finely chopped

  - 4 cloves garlic, minced

  - 2 tablespoons tomato paste

  - 1 teaspoon ground turmeric

  - 1 teaspoon ground cumin

  - 1/2 teaspoon ground cinnamon

  - Salt, to taste

  - Black pepper, to taste

  - 2 tablespoons olive oil

  - Fresh parsley, chopped, for garnish

  - Optional toppings: fried onions, fried mint leaves, or toasted pine nuts

Instructions:

1- Preheat your oven to 400°F (200°C).

2- Prick the eggplants with a fork in several places and place them on a baking sheet lined with parchment paper. Roast the eggplants in the preheated oven for about 40-45 minutes or until they are soft and the skin is charred.

3- Remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, peel off the charred skin and discard it. Place the flesh of the eggplants in a bowl and mash them with a fork or potato masher until smooth. Set aside.

4- In a large pot, combine the lentils and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20-25 minutes or until the lentils are tender but not mushy. Drain any excess water and set aside.

5- In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

6- Stir in the tomato paste, ground turmeric, ground cumin, and ground cinnamon. Cook for another 2-3 minutes, stirring constantly.

7- Add the mashed eggplant and cooked lentils to the skillet with the onion mixture. Season with salt and black pepper to taste. Stir well to combine all the ingredients.

8- Cook the mixture over low heat for about 10-15 minutes, stirring occasionally, until the flavors are well combined and the dip has thickened to your desired consistency.

9- Once cooked, remove the skillet from the heat and transfer the Halim Bademjan to a serving dish. Garnish with chopped fresh parsley and any optional toppings of your choice.

10- Serve the Halim Bademjan warm or at room temperature with pita bread, naan, or your favorite crackers. Enjoy!

Nutritional Values :

2 Large Eggplants:

 - Calories: About 70 kcal (per eggplant)

 - Fat: 0.2g

 - Carbohydrates: 17g

 - Protein: 1g 

Benefits: Low in calories and fat, high in fiber. Rich in antioxidants such as nasunin, which supports heart health and may help with inflammation.

1 Cup Dried Green Lentils (Rinsed and Drained):

 - Calories: About 230 kcal

 - Fat: 0.8g

 - Carbohydrates: 40g

 - Protein: 18g 

Benefits: High in protein and fiber. Good source of iron and folate, which support energy levels and overall health.

4 Cups Water:

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g 

Benefits: Essential for cooking and hydrating. No nutritional value but necessary for preparation.

1 Large Onion (Finely Chopped):

 - Calories: About 60 kcal

 - Fat: 0.2g

 - Carbohydrates: 14g

 - Protein: 1g 

Benefits: Contains antioxidants and compounds that may reduce inflammation. Adds flavor and nutrients to the dish.

4 Cloves Garlic (Minced):

 - Calories: About 20 kcal

 - Fat: 0g

 - Carbohydrates: 5g

 - Protein: 1g 

Benefits: Rich in allicin, which has antibacterial and anti-inflammatory properties. Adds flavor and potential health benefits.

2 Tablespoons Tomato Paste:

 - Calories: About 30 kcal

 - Fat: 0.2g

 - Carbohydrates: 7g

 - Protein: 1g 

Benefits: Concentrated source of lycopene, an antioxidant that supports heart health and may reduce cancer risk.

1 Teaspoon Ground Turmeric:

 - Calories: About 8 kcal

 - Fat: 0.2g

 - Carbohydrates: 2g

 - Protein: 0.2g 

Benefits: Contains curcumin, which has powerful anti-inflammatory and antioxidant effects.

1 Teaspoon Ground Cumin:

 - Calories: About 8 kcal

 - Fat: 0.5g

 - Carbohydrates: 1g

 - Protein: 0.4g 

Benefits: Aids digestion and adds flavor. Contains antioxidants and essential nutrients.

1/2 Teaspoon Ground Cinnamon:

 - Calories: About 6 kcal

 - Fat: 0.03g

 - Carbohydrates: 2g

 - Protein: 0.1g 

Benefits: Adds flavor and contains antioxidants that may help regulate blood sugar levels.

Salt, to Taste:

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g 

Benefits: Enhances flavor. Use in moderation to manage sodium intake.

Black Pepper, to Taste:

 - Calories: About 6 kcal (per teaspoon)

 - Fat: 0.1g

 - Carbohydrates: 1g

 - Protein: 0.2g 

Benefits: Contains piperine, which may aid digestion and improve the absorption of nutrients.

2 Tablespoons Olive Oil:

 - Calories: About 240 kcal

 - Fat: 28g

 - Carbohydrates: 0g

 - Protein: 0g 

Benefits: Provides healthy monounsaturated fats and antioxidants. Supports heart health and adds richness to the dish.

Fresh Parsley (Chopped, for Garnish):

 - Calories: About 5 kcal (per tablespoon)

 - Fat: 0.1g

 - Carbohydrates: 1g

 - Protein: 0.5g 

Benefits: Rich in vitamins A, C, and K. Adds flavor and nutritional benefits to the dish.

Optional Toppings: Fried Onions, Fried Mint Leaves, or Toasted Pine Nuts:

 - Fried Onions:

   - Calories: About 150 kcal (per 1/4 cup)

   - Fat: 10g

   - Carbohydrates: 15g

   - Protein: 2g 

Benefits: Adds crunch and flavor. Use in moderation due to high fat content.

Fried Mint Leaves:

   - Calories: About 10 kcal (per tablespoon)

   - Fat: 0.1g

   - Carbohydrates: 2g

   - Protein: 0.5g 

Benefits: Adds flavor and has potential digestive benefits.

 Toasted Pine Nuts:

   - Calories: About 190 kcal (per 1/4 cup)

   - Fat: 20g

   - Carbohydrates: 4g

   - Protein: 4g 

Benefits: Provides healthy fats and protein. Adds texture and flavor.

These values are approximate and can vary based on factors such as the size and variety of the ingredients used. Additionally, the cooking method and any additional seasonings or toppings can also affect the nutritional content of the final dish.