Ingredients
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4
-
2
-
2
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
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 , This is absolutely delicious Highly recommended Even my children loved it
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Steps
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1
Done
|
Grill the Eggplants in the Oven or on Stove Top. |
|
2
Done
|
When Ready Set Them Aside and Cover With Paper Towels or With a Clean Towel. the Skin Comes Off Easier This Way. |
|
3
Done
|
When Cooled Peel. |
|
4
Done
|
Chop Finely With a Knife or Mix in a Blender. |
|
5
Done
|
Fry the Chopped Garlic With the Oil, Add Eggplant and the Chopped Tomatoes. |
|
6
Done
|
Add Salt and Pepper and Fry Till Excess of Water Is Gone. |
|
7
Done
|
Beat Eggs Well With a Fork and Fry Separately Until Half-Cooked. Add to Eggplants, Mix and Fry Further For 1-2 Minutes. |
|
8
Done
|
Serve With Iranian Style Bread. |
