Description
Persian snack "Mirza ghasemi", it can be spread on bread or dipping the bread, or eat as a salad for example with baked potatoes. This dip is served warm, but the next day it becomes even tastier.
Ingredients
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Eggplant
1 piece
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Tomato
4 piece
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Olive oil
3 Tbsp
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Tomato paste
1 Tbsp
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Garlic
2 tooth
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Chicken egg
2 piece
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Salt
-
Black pepper
-
Peppers red hot chilli
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Turmeric
0.5 tsp
Cooking
Bake eggplant at temp 200 deg for about 45 minutes
Tomatoes, make incisions and pour boiling water for 10 min.
With tomato remove the skin and finely chop.
From eggplant to remove the skin and finely chop.
Pour into the pan of oil, heat and fry 1 tbsp of tomato paste, so better reveals its taste. Fry 10 seconds and add turmeric and also mix. Then add the eggplant and tomatoes. Simmer together on medium heat for about 15 minutes. Sprinkle with salt and pepper to taste.
Beat eggs and stir.
Add eggs to the vegetables and mix everything very well. You need to constantly interfere until fully cooked eggs about 5 minutes somewhere.
Our dip sauce is ready! Bon appetit!
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