Mirza Ghasemi - Persian Eggplant Dip

Total Time
30mins
Prep
20 mins
Cook
10 mins

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

Nutrition

Directions

  1. Grill the eggplants in the oven or on stove top.
  2. When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
  3. When cooled peel.
  4. Chop finely with a knife or mix in a blender.
  5. Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
  6. Add salt and pepper and fry till excess of water is gone.
  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. Serve with Iranian style bread.
Most Helpful

5 5

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