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MIRZA GHASEMI - PERSIAN EGGPLANT DIP

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Mirza Ghasemi is an Iranian authentic vegetarian dip full of pleasant surprises. The charred aubergines (eggplants), tomatoes, and garlic create an exquisite combination.

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– Eggplants – Olive oil – Tomato paste – Garlic – Tomatoes – Salt – Turmeric powder – Salt – Eggs

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First, Preheat the air fryer to 400 degrees F. Next, wash the eggplant and dry it. Poke the eggplant in several places with a knife, rub it with oil, and then place it in the air fryer basket. Then, air fry the eggplant for 18 minutes. Once it's done, place the eggplant in a ziplock bag to peel it.

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After that, add oil to a pan on medium heat. Then, add tomato paste for a couple of minutes, minced garlic and chopped tomatoes, and cook on medium heat covered for 10 minutes until tomatoes are soft.

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Meanwhile, take the eggplant out of the ziplock bag, peel it and chop it finely. Add the chopped eggplant to the tomatoes, and add salt, black pepper, and turmeric powder. Now, add two eggs and mix to combine. Cook for 3 more minutes.

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Meanwhile, take the eggplant out of the ziplock bag, peel it and chop it finely. Add the chopped eggplant to the tomatoes, and add salt, black pepper, and turmeric powder. Now, add two eggs and mix to combine. Cook for 3 more minutes.

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GIVE IT A TRY AND THANK ME LATER!