Mirza Ghasemi — Smoked Eggplant-Tomato Dip
25 min
Veggie
104932
For 2 Portions
450 g
tomato
250 g
Turkish pita bread
20 g
walnut
15 g
tomato paste
3
egg
2
eggplant
8 clove(s)
garlic
1 tbsp
olive oil
1/2 tsp
turmeric
1. All set?
2. On a gas stove or grill: wash and dry the eggplant, pierce well on all sides with a fork and place directly on the flame. Grill for 15 - 20 min until the eggplant is blackened outside and soft on the inside.
3. In the oven: Preheat the oven to 430 °F (top and bottom heat). Wash and dry the eggplant and prick all sides with a fork. Then place on a baking tray and bake for 45 min until eggplant is soft.