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
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
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