First of all, please excuse the quality and ugly plate. I was in a hurry to eat this mouth candy and didn't capture what I wanted. None the less, this delicious aubergine and garlic dish (Mirza Ghasemi) comes from the northern region of Iran where garlic is widely used. Usually served as a side dish, it makes a fantastic light lunch, picnic spread, appetizer and lasts for days in the fridge.
Recipe:
10 aubergines
1/4 stick of butter or 4 tablespoons olive oil
6 tomatoes skinned, deseeded and finely chopped
1 head of garlic finely chopped
Salt
Pepper
1/2 teaspoon of turmeric
2 eggs
Pinch of saffron
2 tablespoons cooking oil
Method:
Smoke the aubergines on a bbq or oven until black, let it cool and remove the flesh with a fork, chop finely and set aside. In a frying pan add the butter or olive oil, aubergine flesh and beat with a masher for 5-10 minutes adding the tomatoes mix well on low heat for 25 minutes. In a separate frying pan, lightly fry the garlic in cooking oil and add the salt, pepper, and turmeric and add to everything to the eggplant/tomato mix and continue mixing for another 10 minutes until everything is absorbed. Fry two eggs sunny side up and season with salt pepper and a pinch of saffron. Serve with bread.
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