Persian Eggplant Dip (Mirza Ghasemi)

Ingredients

• 2 medium Eggplants
• 3 medium Tomatoes
• 4 cloves Garlic
• 3 tbsp Olive oil
• 1/4 tsp Turmeric
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your broiler to high. Place the 2 medium eggplants on a baking sheet and put them under the broiler. Cook for 15-20 minutes, turning them every 5 minutes, until the skins are completely blackened and the eggplants feel very soft when squeezed. Alternatively, you can bake them at about 205°C (200°C) for 45-60 minutes until soft.
2. 2Carefully remove the eggplants from the oven and let them cool for about 10 minutes, or until they are cool enough to handle. Once cooled, peel off the charred skin and discard it. Place the soft eggplant flesh in a bowl and mash it thoroughly with a fork until it has a chunky paste consistency.
3. 3While the eggplants are cooling, place the 3 medium tomatoes on a separate baking sheet. Broil them for 5-8 minutes, turning them occasionally, until the skins are slightly charred and blistered. Let the tomatoes cool slightly, then peel off the skins and chop the tomatoes into small pieces.
4. 4Peel and mince the 4 cloves of garlic.
5. 5Heat the 3 tablespoons of olive oil in a large skillet over medium heat (about 176.7°C or 175°C). Add the minced garlic and cook for 1-2 minutes until it is fragrant, being careful not to burn it.
6. 6Add the mashed eggplant and the chopped tomatoes to the skillet with the garlic. Stir in the 1/4 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything together well.
7. 7Cook the mixture for 15-20 minutes, stirring every few minutes, until it has thickened and the flavors have combined. The dip should be a rich, spreadable consistency.
8. 8Serve the Persian Eggplant Dip warm or at room temperature.

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