Persian Eggplant Casserole

Mirza Ghassemi

(8 votes)

2 medium eggplants
2 medium onions, chopped
8 cloves garlic, grated
1/4 cup butter or shortening
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 tomato
4 eggs

Roast the eggplants over a charcoal grill until brown. Or roast them in a 400 deg F oven until brown on the outside and soft on the inside (test with a fork). Cool and peel. Mash the pulp. Sauté the onions and garlic in the butter or shortening until golden brown. Stir in the turmeric. Add the eggplant pulp and sauté briefly, stirring well. Add the salt and pepper.

Drop the tomato briefly into hot water to loosen its skin, and then peel. chop it into small pieces, and stir them into the eggplant. Cook over a low heat for 5 minutes. Beat the eggs and pour them over the eggplant. When the eggs start to solidify, stir briefly, and serve.


I have made this recipe many times. Our family enjoys it for breakfast, brunch or anytime. We keep a roasted eggplant ready in our fridge for quick prep. Very tasty & healthful!
Audj, Rexford, NY

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