Mirza Ghassemi-Persian Eggplant, tomato and egg di
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
8 eggs, large
2 large eggplants
6 large tomatoes, chopped
2 tablespoons garlic puree
2 teaspoons tumeric
salt, black pepper
1/2 cup liquid shortening
Instructions
Prick eggplants all over. Place on a cookie sheet and bake at
400º for about 20 minutes or until very tender. Laila’s tip-
To check if the eggplant is cooked, pinch the neck. If the
neck is soft, the eggplant is cooked.In the mean time mince
the garlic and puree by pressing down your knife and
smashing it by firmly dragging the knife over the garlic.
Once the eggplants are ready, take them out of the oven
and let them rest for five minutes. Once they have cooled
down peel the skin off. This should be easy and quick.
Rough chop the eggplant and mash with a fork. Also, chop
your tomatoes. Although, Laila’s recipe doesn’t ask for this, I
removed the tomatoes’ skin. Season eggs with salt and
pepper. Whisk until frothy.
Now here comes the fun part! I have to confess that I forgot
to buy liquid shortening, instead I used vegetable oil. Warm
up the oil and add the garlic. Add turmeric, stir constantly
and cook for about 4 minutes. Add eggs and stir well. Cook
eggs as you would when making scrambled eggs. Once the
eggs appear to be solid remove them with a slotted spoon
and set aside. There was no oil left in the pot after I removed
the eggs, so I added some more oil. Add eggplants and
tomatoes. Season with salt and pepper. Cook covered on
medium-high stirring often until the liquid has evaporated.
Once the vegetables starts sticking to the bottom add the
eggs. Stir well so that the eggs are uniformly mixed with the
eggplant and tomatoes.
Serving
Suggestions
Serve Mirza Ghassemi with a side of thinly sliced cucumbers and plain yogurt. Or serve over rice.
Originally Submitted
12/6/2016
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