Persian Eggplant Basil Appetizer (Naz Khatoon)

Serves 2
(Often eaten with Adas Polo in Northern Iran)
Preparation
2 small eggplants
¼ cup basil
¼ cup parsley
2-3 garlic cloves, peeled
1 teaspoon salt (for eggplant)
¼ teaspoon salt (for basil parsley mixture)
¼ teaspoon pepper
3 tablespoons Ab-ghooreh (Persian Verjuice or Sour Grape Juice found in middle eastern markets)
½ cup water (will add more as necessary)
Juice of ½ a lemon (optional).

Remove skin from eggplants and cut into cubes. In a small saucepan bring water to a boil then add the eggplant. Lower heat to medium and let eggplants cook. Add salt. Mix and allow eggplant to become tender (about 10 mins). Remove from heat and place in a food processor and blend until smooth. (I prefer the eggplants a little chunky but in general they should be about smooth). Remove and place in a medium bowl. Similarly, add basil, parsley, garlic, salt, and pepper into food processor and blend until smooth. Add the basil/parsley mixture to the eggplant mixture and mix. Stir in the Ab-ghooreh and juice of lemon. Serve as a side to many persian rice dishes.