Mirza Ghasemi (Persian Style Eggplant Dip)

Introduce

Chef :

Bethica Das

Mirza Ghasemi (Persian Style Eggplant Dip)

#summerfood - Eggplant is truly a summer veggie as it has a lot of fiber and less cholesterol. It is also gentle on the tummy. So here is a traditional Persian delicacy which is very much a part of the Ramadan feast. It is actually a non-veg. version of our very own baingan bharta or Israeli Shakshuka. You can term it as an appetizer / dip / side dish that is generally served with Iranian flat bread or any grilled meat / fish. This smokey and garlicky flavour dip is very yummy and can also be had with any Indian bread or plain steamed rice.

Ingredient

large eggplant

1-2

onions, chopped

1 tbsp.

chopped garlic

1-2

tomatoes, chopped

1 tbsp.

tomato paste

2-3 tbsp.

olive oil

1-2

bay leaves

1 inch

cinnamon stick

to taste

salt

1/2 tsp.

turmeric powder

1/2 tsp.

cumin powder

1 tsp.

red chilli flakes

1 tsp.

lime juice

2-3

eggs

1 tbsp.

coriander / parsley leaves, chopped

Cooking instructions

* Step 1

Slit the eggplant into half, but let it remain intact. Brush with some oil and roast on an open flame till it is charred all over. Cool and peel the skin off. Mash well and keep aside.

* Step 2

Heat oil in a pan and add the bay leaves and cinnamon, followed by the garlic. Saute till it changes colour. Add the onion and continue to stir fry till light brown in colour.