Mirza Ghasemi - Persian Eggplant Dip |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A dish from the north of Iran, around the Caspian sea. It was most delicious served in the middle of the nature followed by a water pipe. Ingredients:
4 eggplants |
2 garlic cloves |
2 eggs |
1 tomato |
2 tablespoons oil |
salt |
black pepper |
Directions:
1. Grill the eggplants in the oven or on stove top.
2. When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
3. When cooled peel.
4. Chop finely with a knife or mix in a blender.
5. Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
6. Add salt and pepper and fry till excess of water is gone.
7. Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
8. Serve with Iranian style bread.
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