Persian Eggplant Dip (Mirza Ghasemi)

Ingredients

• 2 large Eggplants
• 3 medium Tomatoes
• 4 cloves Garlic
• 3 tbsp Olive oil
• 0.5 tsp Turmeric powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Lemon juice

Instructions

1. 1Place the 2 large eggplants directly over a gas flame or under a broiler set to high. Cook for 15-20 minutes, turning occasionally, until the skin is completely charred and the flesh is very soft. Place the cooked eggplants in a bowl and cover with plastic wrap for 10 minutes to steam. This makes them easier to peel. Once cool enough to handle, peel the charred skin off the eggplants and discard it. Mash the soft eggplant flesh with a fork in a bowl.
2. 2While the eggplants are steaming, place the 3 medium tomatoes under the broiler set to high. Cook for 5-10 minutes, turning occasionally, until the skins are blistered and charred. Place the tomatoes in a bowl and cover with plastic wrap for 5 minutes to steam. Peel the blistered skin off the tomatoes and discard it. Chop the peeled tomatoes into small pieces.
3. 3Mince the 4 cloves of garlic very finely.
4. 4Heat the 3 tablespoons of olive oil in a large skillet over medium heat (350°F / 175°C). Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
5. 5Add the mashed eggplant and the chopped tomatoes to the skillet with the garlic. Stir in the 0.5 teaspoon of turmeric powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 20-25 minutes, stirring occasionally, until the mixture has thickened and the flavors have melded. The mixture should be a deep, rich color.
6. 6Remove the skillet from the heat. Stir in the 1 tablespoon of lemon juice. Taste and add more salt or pepper if needed. Serve the Persian Eggplant Dip warm or cold.

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