Dairy-Free and Nut-Free Mirza Ghasemi (Smoked Eggplant Dip)

Ingredients

• 2 large Eggplant
• 3 medium Tomatoes
• 4 cloves Garlic
• 3 tbsp Olive oil
• 0.5 tsp Turmeric
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Place the 2 large eggplants directly on a grill over medium-high heat, or under a broiler set to high. Cook for 20-30 minutes, turning every 5-10 minutes, until the skin is completely blackened and the eggplant flesh is very soft. Alternatively, roast the eggplants in the oven at 400°F (200°C) for 40 minutes, until the skin is charred and the flesh is tender.
2. 2Transfer the cooked eggplants to a cutting board and let them cool for about 10 minutes, or until they are cool enough 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 until it has a chunky texture.
3. 3While the eggplants are cooling, dice the 3 medium tomatoes into small, uniform pieces. Mince the 4 cloves of garlic until very fine.
4. 4Heat the 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until it is fragrant but not browned.
5. 5Add the mashed eggplant, the diced tomatoes, 0.5 teaspoon of turmeric, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the skillet. Stir everything together to combine.
6. 6Cook the mixture for 20 minutes over medium heat, stirring occasionally. The mixture should thicken and the flavors should meld together. Continue cooking until it reaches your desired consistency.
7. 7Serve the Mirza Ghasemi warm or cold. It is delicious with flatbread or rice.

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