Mirza Ghasemi (Persian Eggplant Dip)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 100.2
- Total Fat: 4.0 g
- Cholesterol: 106.3 mg
- Sodium: 166.9 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 4.1 g
- Protein: 5.4 g
View full nutritional breakdown of Mirza Ghasemi (Persian Eggplant Dip) calories by ingredient
Introduction
This is my favourite way to cook eggplant. I use to eat it with pita but now just serve it on the side of my dinner. This is my favourite way to cook eggplant. I use to eat it with pita but now just serve it on the side of my dinner.Number of Servings: 4
Ingredients
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1 lage eggplant
1 large tomato, diced, skin removed
1 tsp olive oil
3 cloves chopped
1/4 cup good quality tomato paste
1/2 cup water
1/2 tsp each ground turmeric & cinnamon
1/4 tsp each salt & pepper
1 large egg, lightly beaten
Directions
Makes 4 generous servings (1 fourth finished dish)
1. Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces.
2. Bring water to boil in a small pot. Cook tomatos in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.
3. Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, all spices and fry until the excess water is gone. Move eggplant mixture to one side of the pan. Beat eggs well with a fork and fry on the empty side of the pan until half-cooked. Mix with eggplants and fry further for 1-2 minutes.
Can be served with pita bread or just as a side to your meal.
Number of Servings: 4
Recipe submitted by SparkPeople user CIOUID.
1. Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces.
2. Bring water to boil in a small pot. Cook tomatos in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.
3. Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, all spices and fry until the excess water is gone. Move eggplant mixture to one side of the pan. Beat eggs well with a fork and fry on the empty side of the pan until half-cooked. Mix with eggplants and fry further for 1-2 minutes.
Can be served with pita bread or just as a side to your meal.
Number of Servings: 4
Recipe submitted by SparkPeople user CIOUID.
Member Ratings For This Recipe
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LADYL1963
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MBJERKE