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    You are in: Home / Recipes / Mirza Ghasemi - Persian Eggplant Dip Recipe
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    Mirza Ghasemi - Persian Eggplant Dip

    Mirza Ghasemi - Persian Eggplant Dip. Photo by hatam

    1/1 Photo of Mirza Ghasemi - Persian Eggplant Dip

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    littlemafia's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on October 09, 2009

      55

      This went over well with the entire family. Healthy, cheap, simple to make, and tastes great! Thanks littlemafia!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mirza Ghasemi - Persian Eggplant Dip

    Serving Size: 1 (1045 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 427.1
     
    Calories from Fat 182
    42%
    Total Fat 20.2 g
    31%
    Saturated Fat 3.6 g
    18%
    Cholesterol 186.0 mg
    62%
    Sodium 92.9 mg
    3%
    Total Carbohydrate 55.9 g
    18%
    Dietary Fiber 31.9 g
    127%
    Sugars 23.3 g
    93%
    Protein 16.2 g
    32%

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