EGGPLANT CASSEROLE (MIRZA GHASSEMI) SIMPLE RECIPE

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EGGPLANT CASSEROLE (MIRZA GHASSEMI) SIMPLE RECIPE


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Ingredients:

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

Instructions:

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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. Saute the onions and
garlic in the butter or shortening until golden brown. Stir in the
turmeric. Add the eggplant pulp and saute 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.

From: darsie@eecs.ucdavis.edu (Richard Darsie)
Source: Persian Cooking: A Table of Exotic Delights, by Nesta Ramazani,
1974, ISBN 0-8139-0962-7
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