In Recipes and Nutrition

Great as an appetizer or a light lunch

Ingredients

  • 2 large eggplants
  • 3 large tomatoes, remove the skin and chop into small pieces
  • 7 garlic cloves, finely chopped
  • 3 eggs, lightly beaten
  • 1 teaspoon tomato paste
  • 1/3 cup coconut oil
  • 1 teaspoon turmeric
  • Salt and pepper to taste

Serves 4

Mirza Ghasemi-Egglant Dip

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Pierce the eggplants and bake for 40 minutes in the oven until soft in the inside and the skin is crispy on the outside. Or grill them on a barbecue grill until eggplants are well cooked. Set aside to cool.
  3. Remove the skin and mash the eggplant with a fork.
  4. In a skillet sauté chopped garlic in hot oil until light brown on medium heat. Add in the turmeric and stir.
  5. Add the mashed eggplant and cook for about 15-20 minutes, stirring thoroughly.
  6. Add chopped tomatoes, tomato paste, salt and pepper to the mix, stir well and cook for an additional 10-15 minutes over medium heat.
  7. Pour the beaten eggs over the eggplant mixture, stir until well blended. Cook for about 3-4 minutes. Taste and adjust the seasoning, if necessary.

Serve on a platter with warm bread and fresh herbs.

Adapted from http://turmericsaffron.blogspot.ca/2009/02/mirza-ghasemi-northern-irans-eggplants.html

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