MIRZA GHASEMI - EGGPLANT & TOMATO DIP
 
 
Serves 4
Author:
Recipe type: Appetizer/Light lunch
Cuisine: Shomali/Persian
Ingredients
  • 7 medium Italian eggplants, unpeeled
  • ⅛ tsp kosher salt
  • 3 ounces butter, divided
  • 5 large cloves of garlic, minced
  • 5 ripe Roma tomatoes
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • 4 eggs, to be cracked directly on the cooked eggplant/tomato sauce
Instructions
  1. Prepare your outdoor grill to high heat. Skewer the eggplants and grill them over hot coals or gas grill for 7-8 minutes on each side, or until the skin is charred all over and the eggplants can easily be pierced with a fork. (please see the alternative broiler/stovetop method in the pictured instructions)
  2. Carefully pull the eggplants off the skewers and cool just until you can handle them without burning your fingers. Take the stems off and peel and discard the skins. You don’t have to be very meticulous about peeling the skin, some leftover specs of charred skin is fine and adds extra smoky flavor to Mirza Ghasemi. Sprinkle the peeled eggplants with ⅛ tsp kosher salt and roughly chop them. Set aside.
  3. Use a sharp knife to slice the tomatoes very thin, then dice them very small (please see the alternative method for peeled tomatoes in the pictured instructions). Set aside.
  4. Heat 2 ounces of butter in a non-stick 10-inch skillet over medium heat. Add the minced garlic and saute for 1 minute. Add the diced tomatoes salt and pepper and increase the heat to medium high and saute for 3 minutes. Stir a few times.
  5. Add the chopped eggplants to the skillet, stir to combine and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Stir a few times.
  6. Stir the eggplants, make 4 shallow wells on the surface and crack the eggs one at a time in each well. Use a fork to mix the egg whites into the eggplant mixture, leaving the yolks intact. Sprinkle the yolks with extra freshly cracked black pepper. increase the heat to medium low, cover the skillet and simmer for 2-3 minutes until the whites are cooked. The yolks should be soft poached and golden.
  7. Serve with fresh herbs or salad and toasted Sangak or pita bread.
Recipe by Persian Mama at http://persianmama.com/mirza-ghasemi-eggplant-tomato-dip/