Dairy & Egg Free Mirza Ghasemi (Smoked Eggplant Dip)

Ingredients

• 2 large Eggplant
• 3 medium Tomatoes
• 4 cloves Garlic
• 0.5 teaspoon Turmeric
• 3 tablespoons Olive oil
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 servings Pita bread or bread

Instructions

1. 1Place the 2 large eggplants directly over a medium-high gas flame (about 400°F/200°C) or under a broiler set to high. Cook, turning occasionally, for 15-20 minutes, or until the skin is completely blackened and the eggplant flesh is very soft. Transfer the eggplants to a plate and let them cool slightly for about 10 minutes, until they are safe to handle. Carefully peel away the blackened skin and discard it. Place the soft eggplant flesh in a bowl and mash it thoroughly with a fork.
2. 2Preheat your oven to 400°F (200°C). Place the 3 medium tomatoes on a baking sheet. Roast for 15-20 minutes, or until the skins are blistered and slightly charred. Remove from the oven and let them cool slightly for about 10 minutes, until safe to handle. Peel away the blistered skins and discard them. Finely dice the roasted tomatoes.
3. 3Peel and mince the 4 cloves of garlic. Heat the 3 tablespoons of olive oil in a 10-inch skillet over medium heat (350°F/175°C). Add the minced garlic and cook for 1 minute, stirring constantly, until it is fragrant but not browned.
4. 4Add the mashed eggplant flesh and the diced tomatoes to the skillet with the garlic and olive oil. Stir everything together. Cook for 15-20 minutes, stirring occasionally, until the mixture has thickened and most of the excess liquid has evaporated. The mixture should be noticeably drier.
5. 5Stir in the 0.5 teaspoon turmeric, 0.75 teaspoon salt, and 0.25 teaspoon black pepper. Continue to cook for 1 minute more, stirring constantly, to allow the spices to become fragrant.
6. 6Serve the Mirza Ghasemi warm or at room temperature with the 4 servings of pita bread or bread.

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