persian eggplant dip

finally it's summery and warm to sit out side and grill. i finally planted flowers in the balcony and planted herbs and vegetables. let's see what happens to them in the next three months. some fine herbs such as cilantro don't like the windy san francisco, so this year i planted peppermint that can stand the wind. i also tried tomatoes in the last two years, once they turned out great, once they dies because it got cold too soon. let's see what happens to them this year.

one day my friend came over and we made one of my favorite dips which is common in north of iran at the caspian sea. the process of making this dip needs a little patience. first you grill the vegetables and then you make the dip by cooking the grilled veggies which makes the dish two times more time consuming. so i don't suggest it for a mid week quick dinner.

ingredients:

- four small eggplants ( they are more tender than the large ones)

- one garlic

- one onion

- two to four tomatoes

- one egg

- fresh peppermint

grill the vegetables on medium heat until the skin is dark. peel them after grilling, especially it's necessary for the eggplants that they get that smoky flavor. i also love the flavor of grilled garlic. after peeling, chop them in tiny pieces and saute eggplants, garlic and onions with some olive oil for a good twenty minutes. then add the tomatoes and stir constantly. when the dip is smooth, add an egg sunny side up and let it cook inside the dip for five minutes. saute the fresh peppermints in some butter for a minute. this needs constant stirring too since it can burn very easily. garnish the dip with peppermint and enjoy it with a piece of bread. nousheh jahn!

Comments

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Posted by: Manu | 05/09/2011 at 04:45 AM