Mirza Ghasemi Recipe

Roast the Eggplants

Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for about 30-40 minutes, until the skin is charred and the flesh is soft. Remove from the oven and let cool.

Prepare the Vegetables

While the eggplants are roasting, finely chop the onion and garlic. Dice the tomatoes.

Sauté the Onions and Garlic

In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Then add the garlic and sauté for an additional minute.

Add Tomatoes and Spices

Stir in the diced tomatoes, turmeric, salt, and black pepper. Cook for about 10 minutes, until the tomatoes have softened.

Mash the Eggplants

Once the roasted eggplants are cool enough to handle, peel off the skin and mash the flesh with a fork or a potato masher.

Combine Ingredients

Add the mashed eggplant to the pan with the tomato mixture. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld together.

Finish the Dip

Remove from heat and stir in the lemon juice and chopped parsley. Adjust seasoning with salt and pepper as needed.

Serve

Transfer the dip to a serving bowl and serve warm or at room temperature with pita bread or vegetables.