"Nilou uses slender Japanese eggplants to make joojeh bademjan; they’re softer, cook faster, and lack the bitterness present in other eggplant varieties." (source)

"To help us document her recipes, she deftly prepares Shabbat dishes like flavorful and plump gondi, the quintessential Jewish Persian dumplings along with the joojeh bademjan." (source)