Recipe of the Month
Iranian Style Eggplant Dip with Toasted Pita Bread
  • 8 small  Seedless Eggplants (or baby eggplants)
  • 5 whole  Gloves of Garlic -- minced
  • 4 whole  Eggs
  • 3 Large Ripe Tomatoes -- diced small
  • 1/3 cup  Vegetable oil (or Olive Oil)
  • 1 tablespoon  Tomato paste
  • 2 teaspoons  Salt
  • To Taste  Black Pepper
  • Pita bread -- wedges, toasted

Puncture holes around eggplants with a fork.  Grill or bake (350°F) eggplants until skin is wringly and eggplants are very soft.  Remove eggplants and let them cool down slightly.  Once cooked eggplants should peel off easily by hand.  Cut off the hard tops.  Set eggplants aside.

Bring water to a boil in a small pot.  Score/cut an "X" mark on the bottom end of tomatoes and remove the top stem part.  Cook tomatoes in boiling water for 2-3 minutes.  Remove tomatoes and let cool down slightly.  Peel tomotoes, remove seeds and cut into small dices.  Set aside.

Saute garlic in oil over medium heat in a large skillet until golden.  Add eggplants and cook for 5 minutes.  Add tomatoes, tomato paste, salt and pepper.  Stir ingredients together to make sure tomato paste is mixed in well.  Continue cooking until excess water is cooked off.

Beat eggs well with a fork and gradually add eggs over the eggplant and mix together to blend.  Cook eggplant for 5 minutes or until the egg is cooked.  Taste and adjust seasoning with salt and pepper.

Toast/grill pita to warm it up and cut into triangle slices for dipping or cut in half and stuff eggplant inside pita to eat like a sandwich. 

This eggplant dish can also be serve with rice. 

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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