Mirza Ghasemi - Persian Eggplant Dip

1. 1

   Grill the eggplants in the oven or on stove top.

2. 2

   When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.

3. 3

   When cooled peel.

4. 4

   Chop finely with a knife or mix in a blender.

5. 5

   Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.

6. 6

   Add salt and pepper and fry till excess of water is gone.

7. 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. 8

   Serve with Iranian style bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.