A Taste of Authentic Iranian Food: Eggplant Dip

1. 1

   Make lengthwise cuts into the eggplants and bake in the oven at 200C for 1 hour until soft.

2. 2

   Peel, and chop the eggplants roughly.

3. 3

   Heat some olive oil in a frying pan and saute the eggplants over medium heat to cook it down.

4. 4

   Mix in the garlic powder.

5. 5

   Mash the tomatoes with your hands and add into the pan.

6. 6

   Also add the tomato paste and simmer.

7. 7

   Once the mixture has cooked down thoroughly, season with salt.

8. 8

   Let cool.

9. 9

   I made this appetizer plate with some chickpea dip (also known as hummus).

10. 10

    Here's another appetizer plate.

11. 11

    It went really well with bread.

12. 12

    I had this appetizer at a Persian restaurant.

13. 13

    You can see the eggplant dip in front.

14. 14

    I made pasta with my leftover dip.

* Per serving · 4 servings · Values may vary.

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