Mirza Ghassemi / Persian Eggplant Dip is a dish come from north part of Iran, I learn to make this delicious , a healty food from my sister in law when i visited her for the first time in Hannover - Germany . Since than I loves to make this dish to every one when we have a party at home . Very simple dish and yet healty ..
Mirza Ghassemi / Persian Eggplant Dip
Recipe : from my beloved sister in law, Farah Alireza Rahmani
3 large eggplants (5 medium)
3 large tomatoes, remove the skin and chop into small pieces or 1 can of chopped tomatoes
7 garlic cloves, finely chopped
3 eggs, lightly beaten
2 teaspoon tomato paste
1/3 cup vegetable oil
1 teaspoon turmeric
Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
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.
Remove the skin and mash the eggplant with a fork - while i need to make a pot of dip, i usually using a food processor
In a skillet saute chopped garlic in hot oil until light brown on medium heat. Add in the turmeric and stir.
Add the mashed eggplant and cook for about 15-20 minutes, stirring thoroughly.
Add chopped tomatoes, tomato paste, salt and pepper to the mix, stir well and cook for an additional 10-15 minutes over medium heat .
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 with flat bread and fresh herbs such a bassil leaves