It all began with this recipe from the Wednesday Chef. I decided to try making it in the pressure cooker, and then I decided to double the quantities, and the result was a whole lot more eggplant sauce that I knew what to do with. It was ok, but not stellar, due to my tinkering with the recipe. So here´s what I did, and what I´ll do a lot more, because it´s pretty awsome. I remembered a Persian dish in Stevie Parle´s My kitchen, an equally irritating and charming hodge podge of recipes with very pretty design, and one thing led to the other.
Toast cumin and sesame seeds together in a dry pan, and when they´re all fragrant and crunchy, spread them out to cool on a cutting board. Mix the aubergine puree with yogurt, salt, pepper and the seeds, and add mint or parsley or both or none.
Great stuff, to start a meal, to serve alongside a dish of lentils, with flatbreads, or chips, or anything, really.