Persian Smoked Eggplant Dip
Mirza Ghasemi (Persian Smoked Eggplant Dip)
Ingredient List: (Serves 4)
- 5 Japanese Eggplant
- 2 tbsp salted butter
- 5 cloves garlic, crushed
- 2 cups tomatoes, diced
- 1/2 tsp turmeric
- 1 tsp sea salt
- crushed black pepper
- 5 free range eggs
Instructions
- Pre-heat BBQ or grill to 375 C
- Use a fork and poke holes in to eggplant. Place on grill and close lid. Turn eggplant every 5 minutes for about 20 minutes.
- Once eggplant is nice and soft, remove from grill and place in a bowl of cold water.
- Using a knife, remove skins from eggplant and dice. Put aside.
- Preheat skillet on medium heat. Add butter and garlic, stir frequently.
- Add tomatoes, turmeric, sea salt and black pepper, stir well.
- Cook for about 10 minutes until tomatoes have completely softened.
- Stir in diced eggplant and let cook for another 5 minutes.
- Add eggs and cook all the way through.
- Serve with Persian flatbread (sangak) and TTNJ Spiced Herbs Hot Sauce. Your guests will love it!
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