Royal-Style Eggplants
Description
The recipe won’t take much time. There are many interesting recipes with eggplants, and many of them could quite pass for royal dishes. I noticed this recipe a long time ago and no longer remember where. Most likely it comes from Persian cuisine—one type of dip, a thick spread. To make royal-style eggplants, two medium eggplants are enough. I also strongly advise adding turmeric, because this Eastern spice will add an interesting piquant note. The dish is perfect as an appetizer; you can eat it with almost anything—from pieces of bread to hearty side dishes (potatoes, for example).
Instructions
- 1
Step 1
First, prepare the eggplants: cut them in half and bake in the oven for about an hour at 180°C.
- 2
Step 2
Then mash the eggplant flesh with a fork. Peel the tomatoes. Finely chop them. Lightly sauté together with the eggplants.
- 3
Step 3
Now fry everything once again, this time together with tomato paste, garlic, and turmeric in olive oil.
- 4
Step 4
Transfer the mixture to a bowl, add the eggs, and mix. Fry together with the eggs for about 5 minutes, stirring constantly, until the eggs are cooked.
- 5
Step 5
You should get a thick, uniform mixture.
- 6
Step 6
Place the finished eggplant mixture on a serving dish. And now our royal-style eggplants are ready! You can serve them with lavash and fresh vegetables, however your heart desires.