Mirza Qasemi

Mirza Qasemi


• 6-7 medium-sized aubergines
• 6 garlic cloves
• 150 g of oil
• 3-4 egg
• 1-2 ripe tomatoes
• Salt
• Pepper


Roast the washed and whole aubergines on a grill on the grill or in the oven until completely cooked. Peel them, remove any seeds and grind them well in a bowl. Blanch the tomatoes, peel them and chop them. Crush the garlic cloves in a mortar or garlic press. Pour some oil into a pan, preferably enameled, first put in the crushed garlic and let it brown (but do not burn!), Then the aubergines and the tomato. Cook a few minutes until the water has completely evaporated and the oil does not surface. Season with salt and pepper. Finally add the well beaten eggs and cook stirring continuously until they are coagulated. Serve hot or cold on a tray decorating with tomato slices. Excellent as an appetizer or evening snack accompanied by warm bread.

To share
Healthy Eating