Persian Style Smoked Eggplant Dip

                                                             


This is.... really really one of my favourite dishes from my home land. It is simple, full of flavour and absolutely delicious. This dish was created in North of Iran, where all the fresh garlic, lime and lemon trees  are every where all over the streets...you can smell the lemon peel from far far away in any where you are and the fresh seafood from the Caspian Sea! Oh, how much i miss it.

    

Ingredients:
4 eggplants
6 garlic cloves
2 eggs
3 tomatos chopped
2 tablespoons oil
salt
black pepper
Parsley for garnish (optional)

Directions:

Grill the eggplants in the oven or BBQ. ( I prefer BBQ, you will get a nice smokey flavour in your dish)
When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.

When cooled peel.
Chop finely with a knife or pulse in a blender.
Heat the oil and  fry the chopped garlic, be careful you don't burn the garlic or it will give a bitter taste to your dish, add tomatoes and cook for about 15-20 minutes or until the tomatoes are soft and separates from the oil. 
Add eggplant and continue cooking on low heat for another 10 minutes.
Add salt and pepper to taste.
Fry eggs sunny side up but not too dry and place them on the dip.
Garnish with fresh parsley and/or basil 

Serve with Iranian style bread or plain rice.


Nooshe Jan ( Bon a petite)