Mirza Ghasemi Mashed Eggplants With Eggs Recipes
MIRZA GHASEMI - PERSIAN EGGPLANT DIP
A dish from the north of Iran, around the Caspian sea. It was most delicious served in the middle of the nature followed by a water pipe.
Provided by littlemafia
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Grill the eggplants in the oven or on stove top.
- When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
- When cooled peel.
- Chop finely with a knife or mix in a blender.
- Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
- Add salt and pepper and fry till excess of water is gone.
- Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
- Serve with Iranian style bread.
Nutrition Facts : Calories 427.1, Fat 20.2, SaturatedFat 3.7, Cholesterol 186, Sodium 92.9, Carbohydrate 56, Fiber 31.9, Sugar 23.4, Protein 16.3
MIRZA GHASEMI MASHED EGGPLANTS WITH EGGS
Make and share this Mirza Ghasemi Mashed Eggplants With Eggs recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 375 degree oven roast eggplant and garlic
- last 10 minutes add tomato
- in pan add oil
- add onion
- add spices
- add tomato paste
- add veggies from oven that have been peeled mash them
- cook this down add liquid smoke not to much just a drop
- move to side cook eggs half way stir into eggplant
- serve with heated bread.
Nutrition Facts : Calories 132.7, Fat 7.3, SaturatedFat 1.7, Cholesterol 139.5, Sodium 72, Carbohydrate 11.7, Fiber 5, Sugar 5, Protein 6.6
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- After being washed, cleaned and dried, the eggplants need to be roasted over fire. It can be done using the flame of the gas burner, a barbecue, or fire itself. During this process, the skin of the eggplants need to be burned and the inner parts of them must be softer (Remember that if you are not a fan of the smoky taste, you can simply fry the eggplants). When roasted, peel the eggplants and mash them completely.
- Put some water in a small pan. Once it starts boiling, add the tomatoes. They shouldn’t be there for along time, give them enough time to become softer and easier to peel. Then peel and chop the tomatoes. Meanwhile, peel and grate the cloves of the garlic.
- Preheat a pan and some oil (in it). Stir fry the grated garlic and then add the tomatoes. Stir fry the tomatoes for a short while and add the mashed eggplants. Keep stir frying the ingredients and add some salt and pepper. After a while, the water will be less and the ingredients will look oily.
- This stage is not necessary, but if you want to follow it, make sure that you will do it before adding the eggs. To make the dish more beautiful, you can stir fry some tomato paste and then add it to the other ingredients.
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