Mirza Ghasemi
Serves 4
Ingredients
- 2 Italian eggplants (about 1 lb each)
- 5 tomatoes, cored
- ⅓ cup olive oil
- 2 tbsp garlic, finely chopped
- salt & pepper to taste
- pinch of turmeric
- 2 large eggs (optional)
- chopped fresh parsley
How-to
Char Eggplant & Scoop Pulp
- With a knife, pierce a few vents in the eggplant (so it doesn't explode on the grill!)
- Grill the eggplant all around until all sides are charred on the stove top or outdoor grill
- Slice off top of eggplant and slice in half vertically. Spread open and spoon the pulp off the skin, avoiding the burned skin itself
- Set aside
Prepare Tomatoes
- With a knife, score bottom of tomatoes with an X, and remove cores
- Boil water, add the cored tomatoes and cook 5 minutes
- Carefully remove tomatoes from hot water and when the temperature allows, peel the skin off and chop into small pieces
- Set aside
Sauté Ingredients
- Heat a pan over medium heat with olive oil and add the chopped garlic. Sauté for 2 minutes
- Add the eggplant. Season with salt and pepper to taste
- Add the turmeric, chopped tomatoes with their juice, and simmer on medium heat for about 20 minutes until the liquid evaporates
- Add the eggs and cook about 2 minutes, mixing into the dish (alternatively use tofu or rice). Check seasonings and add salt and pepper to taste
- Serve hot or cold, as an appetizer or entree. Serve with rice or as a spread with bread
Note: Can be served as vegetarian or vegan if eggs are not used