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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