Mirza Ghasemi
Snack · Persian · Ready in 40 min · Serves 2
A smoky Northern Persian dip made from roasted eggplant, tomato, and garlic, topped with a warm egg and infused with deep, aromatic flavours.
Per serving
- Calories
- 180
- Protein
- 6 g
- Carbs
- 12 g
- Fat
- 12 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron6%
- Vitamin D3%
- B129%
- Zinc7%
- Magnesium8%
- Omega-35%
- Folate14%
- Calcium3%
- Selenium14%
- Potassium12%
- Iodine11%
- Vitamin C27%
- Vitamin A7%
- Riboflavin12%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Eggplant
- 150 g Tomato, diced
- 20 g Garlic cloves, minced
- 50 g Egg
- 25 ml Oil
- 3 g Salt and pepper
Method
- 1
Prick eggplant all over with a fork. Char directly over a gas flame or under a grill, turning occasionally, until the skin is blackened and blistered (about 15 minutes). Let cool slightly.
- 2
Once cooled enough to handle, peel away the blackened skin under cool running water. Roughly chop the soft eggplant flesh.
- 3
Heat oil in a pan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add diced tomato and cooked eggplant.
- 4
Stir and cook for 8-10 minutes until the mixture is thick and well combined. Mash with a wooden spoon to reach a chunky dip consistency. Season with salt and pepper.
- 5
Make a well in the centre of the dip. Crack the egg into it, then cover the pan and cook until the egg white sets but yolk remains runny (3-4 minutes). Serve hot with flatbread.
