Mirza Ghasemi: Persian Aubergine & Tomato Dip
Yield: 4
Ingredients
- 2-3 tbsps olive oil
- 6 medium aubergine
- 4 cloves garlic, sliced thin
- 3 medium tomatoes; skin removed by blanching, chopped
- 1 heaped tsp turmeric
- 1 heaped tsp black pepper
- 4 eggs, fried
- salt to taste
Instructions
- Heat your oven to 400F
- Pierce each aubergine with a fork, arrange on a tray and roast in the oven for 1 hour or till they look soft and wilted.
- Allow the aubergines to rest and come to room temperature, then scoop out the flesh and discard the skin.
- Mash the aubergine flesh with a potato masher.
- In a large frying pan, add olive oil, garlic and turmeric and place on a medium flame. Sauté the garlic for 2-3 minutes.
- Add aubergine flesh and turn heat to medium-high. Sauté till the liquid from the aubergines water begins to evaporate.
- Make a well in the middle and add tomatoes. Continue to rigorously sauté.
- Add the fried eggs and mix together. Chop the eggs into small pieces, incorporating them into the aubergines and tomatoes with your spatula.
- Serve with rice or sangak