Baademjaan Ghasemi (8 votes)
8 small seedless eggplants
Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces.
4 cloves garlic, finely chopped
2 medium tomatoes
1/3 cup cooking oil
Bring water to boil in a small pot. Cook tomatoes in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatoes, salt and pepper and fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Can be served with white rice or Iranian bread.
This is a delicious dish from a region by the Caspian sea in northern Iran.
thanks, thanks alot....keep our culture alive. million people read this web and i'm happy to see lots of IRAN LOVERS. god bless you all.
J'ai goute au Mirza GFhasem hier, et j'ai Ã©tÃ© ravie. Je suis Quebecoise d'origine, et je vais faire ce plat et le deguster, en plus de le faire gouter a plein de gens. Merci d'ajouter ce delice a nos coutumes.
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