Mirza Ghasemi – Persian eggplant dish

Ingredients for 2 servings:

• 1 m.-large eggplant(s)
• 2 m.-large tomato(s)
• 2 garlic cloves
• ½ tsp black pepper
• ½ tsp chili flakes
• 1 tsp, leveled turmeric powder
• 1 tsp, leveled salt
• 3 tbsp oil
• Water
• Chopped parsley or mint leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

here in the version without egg

Preheat the oven to 220°C (top/bottom heat) or 200°C (fan oven). Pierce the eggplant all over with a fork, rub with oil, and bake for 35–45 minutes. Meanwhile, wash and dice the tomatoes. Mix the pepper and chili flakes, peel the garlic, and press them in. Remove the eggplant and let it cool, then peel, cut into pieces, and mash with a fork. Heat the oil in a saucepan over medium heat. Add the spices and fry for 2–3 minutes, stirring. Stir in the eggplant puree. Sprinkle with turmeric, add the tomatoes, and simmer for 7–10 minutes. Add water, depending on the desired consistency. Season with salt and cook at low heat for another 5 minutes. Garnish with herbs and serve. Serve with basmati rice or pita bread and a dollop of yogurt.