Mirza Ghasemi: Persian Aubergine & Tomato Dip
The Spice Spoon recipe - Persian/Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Heat your oven to 400F
- 2
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.
- 3
Allow the aubergines to rest and come to room temperature, then scoop out the flesh and discard the skin.
- 4
Mash the aubergine flesh with a potato masher.
- 5
In a large frying pan, add olive oil, garlic and turmeric and place on a medium flame. Sauté the garlic for 2-3 minutes.
- 6
Add aubergine flesh and turn heat to medium-high. Sauté till the liquid from the aubergines water begins to evaporate.
- 7
Make a well in the middle and add tomatoes. Continue to rigorously sauté.
- 8
Add the fried eggs and mix together. Chop the eggs into small pieces, incorporating them into the aubergines and tomatoes with your spatula.
- 9
Serve with rice or sangak