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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