MIRZA GHASEMI RECIPE
2-Pounds Chinese Eggplant
1-Pound Ripe Plum Tomatoes
2 1/2-OZ Cleaned Garlic
¼ Teaspoon Turmeric
½ Cup Olive Oil
2 whole Eggs (optional)
Grill the eggplant till the skin is burned and the inside is cooked about 20 min and set aside to cool and peel.
Blanch the Tomato in boiling water so the skin could be peeled.
Brush the garlic with oil and place in aluminum foil, roast for about 25 min and mash it.
Heat the Olive Oil and place the garlic, Eggplant and the tomato season with salt, pepper and the turmeric.
When the mix is totally blended together add the eggs and taste the seasoning.
Serve with either flat bread (lavash or Syrian) as a cocktail dip or rice as a vegetarian dinner