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Mirza Ghasemi - Persian Eggplant Dip

Mirza Ghasemi - Persian Eggplant Dip Recipe

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.
5 from 2 votes
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Prep Time 20 mins
Cook Time 10 mins
Course Appetizer
Cuisine Persian
Calories 427.1 kcal

Ingredients
  

  • 4 eggplants
  • 2 garlic cloves
  • 2 eggs
  • 1 tomatoes
  • 2 tablespoons oil
  • salt
  • black pepper

Instructions
 

  • 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.

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Nutrition

Serving: 1045gCalories: 427.1kcalCarbohydrates: 56gProtein: 16.3gFat: 20.2gSaturated Fat: 3.7gCholesterol: 186mgSodium: 92.9mgFiber: 31.9gSugar: 23.4g
Keyword < 30 Mins, Low Cholesterol, Low Protein, Vegetable
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