Putting the egg back in eggplants
Today I want to share with you the recipe for a delicious appetiser that combines eggs, tomatoes with aubergine (or eggplants). This dish called "Mirza Ghasemi", originates from the province of Gilan in Iran.
It is very quick to make this dish, but it doesn't take away from its tastiness and it can certainly act as a main as well as a starter.
All you need is 4 items to make this yummy dish!
Ingredients (serving 3-4 people)
- 3 aubergines
- 7 tomatoes
- 5 garlic cloves
- 2 eggs
Preparation method
- Barbecue the aubergine until it's skin smoked
- Once the aubergines are smoked, you can peel off the skin and shred them to pieces
- Rest the aubergines in a sieve
- Whilst this is happening, cut the tomatoes in small pieces and boil them in a pot with salt and pepper
- Whisk the mixture until the water evaporates and only the tomato paste remains
- Add the ground garlic as well as the aubergine resting in the sieve to the mixture and let them cook together on low temperature
- Once the mixture is no longer juicy add the eggs in and ensure they are mixed and scrambled until the food looks completely juiceless
- For decoration purposes, make a sunny side up egg to go with the dish as shown in the picture
Enjoy!