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Ingredients
| eggplants: 4 |
| garlic: 2 cloves |
| eggs: 2 |
| red tomatoes: 1 |
| vegetable oil: 2 Tbl |
| salt |
| black pepper |
Mirza Ghasemi - Persian Eggplant Dip
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- 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.
- 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.
- 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.