Caspian & Gilan
Mirza Ghasemi - Persian Eggplant Dip
Aubergine and tomatoes come together in this Caspian dip, grilled. It comes to the table with iranian style bread.
30 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 10 min · 30 min total
- easy
- 1
Grill the eggplants in the oven or on stove top. When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
- 2
When cooled peel. Chop finely with a knife or mix in a blender. Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
- 3
Add salt and pepper and fry till excess of water is gone. Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Serve with Iranian style bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
