Roasted Eggplant and Tomato Dip (or Mirza Ghasemi) میرزا قاسمی


  • 4 medium Eggplants
  • 4 tomatoes or 1 tin of diced tomatoes
  • 7-8 cloves of Garlic
  • 3-4 Eggs
  • turmeric, salt, pepper

grill the eggplants for 15-20 minutes

grill until the eggplants are softened and the skin is crispy, then  Allow the eggplants to cool slightly

remove the charred skin of grilled eggplants

chop the eggplants

mash the cloves of garlic

Heat the oil(or butter) in a frying pan

add the mashed garlic. Fry gently for 2-3 minutes,

add a teaspoon turmeric powder

add the chopped eggplants

add chopped tomatoes (I used one tin of diced tomatoes)

add salt and pepper, mix well

cook for about 15-20 minutes, until 90 percent of the water is absorbed, stirring thoroughly.

add 3 or 4 eggs,

 gently mix the eggs into the mixture

Cook for about 3-4 minutes. Taste and adjust the seasoning,


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