Persian Noodles
Cuisine: Middle Eastern
Author: Kitchens
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1 large eggplant, thickly sliced
  • salt and pepper
  • 1 pint (600 ml) chicken stock
  • 4 ounces (100 g) noodles
  • 4 zucchinis, sliced
  • 1 teaspoon ground mace
  1. Place the eggplant slices in a colander set over a plate, sprinkle with the salt and set aside to drain for 30 minutes.
  2. Rinse the eggplant in cold water, drain and pat dry with absorbent kitchen paper, then chop into bite-sized pieces.
  3. Place the stock in a large saucepan and bring to the boil. Add the noodles and cook for 5 minutes, then add the eggplant, zucchinis, mace and pepper to taste.
  4. Reduce the heat and cook for a further 10 to 15 minutes, or until the noodles and vegetables are tender. Adjust the seasoning to taste, drain and pile into a heated serving dish and serve.
Calories: 120
Mace comes from the nutmeg: it is, in fact, the net-like covering on the nutmeg. It is used either whole or ground to a fine powder.
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