Dairy-Free Mirza Ghasemi (Smoked Eggplant Dip)

Instructions

1. 1Place the 2 large eggplants under a broiler or on a grill. Cook for 15-20 minutes, turning occasionally, until the skin is completely charred and the eggplant flesh is very soft. Remove from heat and let cool slightly for about 10 minutes.
2. 2Once the eggplants are cool enough to handle, carefully peel off the charred skin. Discard the skin and place the soft eggplant flesh into a bowl. Mash the flesh thoroughly with a fork until it has a chunky consistency.
3. 3While the eggplants are cooling, prepare the tomato mixture. Finely mince the 4 cloves of garlic. Dice the 3 medium tomatoes into small pieces.
4. 4Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 3 tablespoons of vegetable oil. Once the oil is shimmering, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5. 5Add the diced tomatoes and 1 tablespoon of tomato paste to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and broken down.
6. 6Add the mashed eggplant from step 2 to the skillet. Stir in the 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 15-20 minutes, stirring every few minutes, until the mixture has thickened and the flavors have melded. The dip should be heated through and slightly reduced.
7. 7Serve the Mirza Ghasemi warm with the 4 servings of bread or rice.

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