Eggplant dips are popular around the world, but Mirza Ghassemi is a uniquely Persian take on this dish. This creamy deliciousness combines smoky grilled eggplants , lots of garlic, tomatoes, egg and lightly fragrant with turmeric.
Persian Eggplant and Tomato Dip(Mirza Ghassemi)
Course: StarterDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
2 large eggplant or 5 Japanese Eggplants
1 onion, peeled and diced
1 tablespoon cooking oil
3 Cloves garlic, minced
1 tsp turmeric
1 Tbsp tomato paste
1 tomato, diced
salt and pepper to taste
Directions
- Pierce the eggplants with a fork, and grill until soft. You can also roast them in the oven at 200°C for about 30 minutes. Once cooked, cover with cling warp and set aside to cool. This makes it easier to peel. Peel the skin and scoop out the flesh, then mash with a fork to break up any large chunks.
- Heat oil in a fry pan on medium heat. Add the onions and cook until transparent. Then add minced garlic and cook until garlic is golden and fragrant. Add turmeric and tomato paste and stir until combined then add diced tomatoes and cook until tomatoes are tender and have released its juices about 5 minutes.
- Add the mashed eggplants and stir well, cooking for about 5 minutes to let the flavour meld. If mixture is too dry add a few tablespoons of water. It should have a creamy consistency. Turn off the heat and add 1 beaten egg, stirring with a fork to mix it through. Season with salt and pepper to taste.
- Serve with dippers like pita bread, bread sticks or crudités. May be served warm or cold.
Notes
- Serve warm or cold
