Mirza Ghasemi - Persian Eggplant Dip - cooking recipe

Ingredients

4 eggplants
2 garlic cloves
2 eggs
1 tomatoes
2 tablespoons oil
salt
black pepper

Preparation

Grill the eggplants in the oven or on stove top.
When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
When cooled peel.
Chop finely with a knife or mix in a blender.
Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
Add salt and pepper and fry till excess of water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
Serve with Iranian style bread.