MIRZA GHASEMI - PERSIAN EGGPLANT DIP
A dish from the north of Iran, around the Caspian sea. It was most delicious served in the middle of the nature followed by a water pipe.
Provided by littlemafia
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 427.1, Fat 20.2, SaturatedFat 3.7, Cholesterol 186, Sodium 92.9, Carbohydrate 56, Fiber 31.9, Sugar 23.4, Protein 16.3
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Juanquita Bush
[email protected]I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Pip 132
[email protected]This recipe is a bit too spicy for my taste. Next time, I'll use less chili pepper.
Muhmmad Afzan
[email protected]I'm not sure what I did wrong, but my dish turned out really bland. Maybe I didn't use enough spices.
Addshance Chibanda
[email protected]This is a great recipe for a party. It's easy to make ahead of time, and it's always a hit with guests.
Gaming Mahfuz
[email protected]I'm always looking for new ways to cook eggplant, and this recipe is a great one. It's simple, but the flavors are amazing.
Jubaer Ahmed Rajj
[email protected]I love the addition of garlic and onion to this dish. It really adds a lot of flavor.
Mercy Linnet
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Ramith Suvarna
[email protected]I'm not a big fan of yogurt, but I really enjoyed it in this dish. It helps to balance out the smokiness of the eggplant.
Canab 123
[email protected]This dish is so versatile. I've served it as an appetizer, a side dish, and even a main course. It's always a hit.
Pryas Rai
[email protected]I love the smoky flavor that the grilled eggplant gives to this dish. It's a really unique flavor.
Mayra Taca
[email protected]This dish is a great way to use up leftover eggplant. I always have some in my fridge, so it's nice to have a recipe that I can use it in.
Ibrahim Isyaku muhammad
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. It's so creamy and flavorful.
Bobby The Handsome Guy Johnson
[email protected]This is one of my favorite Persian dishes. The flavors are so rich and complex.
Sadikul Islam
[email protected]I was pleasantly surprised by how easy this dish was to make. It's definitely a keeper!
Maddie.Roblox
[email protected]Absolutely delicious! I love the combination of eggplant, tomatoes, and spices. It's a great appetizer or side dish.
nooblordten
[email protected]This dish was a hit at my dinner party! The smoky eggplant flavor paired perfectly with the creamy yogurt and tangy tomatoes. I highly recommend serving it with warm pita bread for scooping.