Yatimcheh (Iranian Eggplant, Tomato & Potato Stew)
Equipment: Parchment paper
Tips: Choose a shiny firm eggplant. Eggplant seeds can make a dish bitter. If you cut into the eggplant and there are a lot of seeds you can simply trim away some of the seeds. In place of 1 large globe eggplant, you could also use 3 Chinese eggplants or 4 Japanese eggplants.
When choosing kosher salt be aware that different brands taste saltier than others and adjust accordingly. For this recipe we recommend Diamond Crystal, which is less salty than other brands such as Morton.
To crush garlic to a paste: I like to do this in a mortar and pestle with a little salt that acts as an abrasive. You can also simply use a microplane. Or use a cutting board, the side of the knife and some salt (this takes a little more effort).