BBQ Eggplants (Mirza Ghasemi)

A wonderful vegetarian dish from Gilan

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Ingredients for serving 8 people as an appetizer

• 4 Medium to large eggplants
• 4 Medium size tomatoes peeled and diced
• 1 Small garlic
• 2 Organic or free run eggs
• 50 Grams butter
• 1 Table spoon olive oil
• 1 Tea spoon salt
• 1 Tea spoon general purpose seasoning (See Crispy Fish and Vegetables)
• ½ Table spoon pepper (optional)

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Directions

1 – With a sharp knife cut a small slice from garlic head to open the cloves, pour olive oil, and wrap in aluminum foil.

2 – Wash eggplants, stab randomly with a small knife to let the steam out during cooking, and cut green parts.

3 – BBQ eggplants and garlic on a medium heat until dark brown. Wood BBQ is the best choice.

7 – Cook tomatoes in a medium frying pan until liquid evaporate

8 – Add butter, eggplants, salt, and pepper and continue to cook until thicken

9 – Scramble eggs in a small frying pan, mix well, and cook until fluffy

10 – Mix eggplants and eggs briefly and serve with home-made snacks or toasted pita bread

Enjoy It!