Mirza Ghasemi (Smoked Eggplant Dip)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Roast the eggplants directly over an open flame on a gas stove, grill, or under a broiler until the skin is charred and the flesh is very soft, turning occasionally.

   Ongeveer 15 min

   Tip van de kok: If using a broiler, place eggplants on a foil-lined baking sheet and broil for 7-10 minutes per side.

2. 2

   Once cool enough to handle, peel the charred skin from the eggplants. Roughly chop the smoky flesh and set aside.

   Ongeveer 5 min

   Tip van de kok: Placing the hot eggplants in a bowl and covering it with plastic wrap for 5 minutes will make peeling easier.

3. 3

   Heat the olive oil in a large skillet over medium heat.

   Ongeveer 1 min

4. 4

   Add the minced garlic and turmeric powder to the skillet and sauté for 1 minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

5. 5

   Stir in the diced tomatoes, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

   Ongeveer 7 min

6. 6

   Add the chopped eggplant to the tomato mixture. Mash it with a fork or potato masher to combine well with the tomatoes. Continue to cook for 5 minutes, allowing flavors to meld.

   Ongeveer 5 min

7. 7

   Make a well in the center of the eggplant mixture and pour in the beaten eggs. Scramble the eggs in the well until just cooked, then mix them into the eggplant mixture.

   Ongeveer 3 min

8. 8

   Cook for another 2-3 minutes, stirring, until any excess liquid has evaporated and the mixture is thick.

   Ongeveer 3 min

9. 9

   Serve warm with fresh bread or as a side dish.