I am slowly collecting my Persian recipes, and this is the latest one. This is a fresh and easy dip that is great for dinner parties. If you like eggplant and garlic, then this dip is for you.
Some recipes call for eggs and onions but that is not how my mother-in-law makes it. I like to add a bit of paprika for extra sweetness, which is entirely my addition and not traditional in any sense.
Mirza Ghasemi (Persian Eggplant Tomato Dip)
- 10 Chinese eggplants
- 1 (156 mL, 5.5 fl oz) can of tomato paste
- 1 fresh roma tomato, roughly chopped
- 1/2 tsp turmeric
- 1/4 tsp of paprika
- 4-5 large cloves of garlic, minced
- extra virgin olive oil
- salt and pepper to taste
1. With a fork, poke holes into the eggplants, cut off the stems, place them on a baking tray, and broil low (approximately 15-20 minutes) until they are tender and the skin turns a light brown color. Remove from oven and set aside to cool.
2. Peel the eggplants with your hands (the skin should come off easily), discard the skin, and roughly chop the eggplant.
3. In a frying pan, heat the garlic on medium heat with a generous amount of olive oil for 1 minute. Add the eggplant, roma tomato, turmeric, paprika and tomato paste, and cook for another 15 minutes. Once all of the flavors are blended, add salt and pepper to taste.
4. Refrigerate and serve cold. If the dip seems a bit dry, add some olive oil and mix well.