Persian Eggplant Rose Bake (Khorak Roz-e Bademjan)

Slice the eggplants lengthwise in half. Sprinkle generously with salt and let rest for 30 minutes to draw out bitterness. Rinse thoroughly and pat dry.

Score the flesh of each eggplant half with a knife, being careful not to pierce the skin. Lightly dredge the flesh side with flour and fry in hot oil until golden on both sides. Set aside to cool slightly.

Scoop out the softened eggplant flesh, chop it finely, and reserve.

In a skillet over medium heat, sauté the chopped onion until its moisture evaporates and it turns golden, adding a little oil if needed.

Add the garlic and grated ginger; sauté briefly until fragrant. Add the ground meat and cook until it releases and then reabsorbs its juices.

Stir in the tomato paste and cook for 1–2 minutes. Season with salt, pepper, turmeric, and cinnamon.

Squeeze excess milk from the soaked breadcrumbs and add them to the pan along with the chopped eggplant flesh. Mix well and remove from heat.

Fold in the parsley and beaten egg, stirring until fully combined.

Arrange the fried eggplants skin-side down in a baking dish. Spoon the meat mixture along the center of each piece, then gently fold to form rose-like shapes.

Bake in a preheated 400°F (200°C) oven for about 1 hour, until fully cooked and fragrant.

Serve hot, garnished with fresh lettuce leaves and sliced tomatoes around the dish.