This traditional Persian delicacy is very much a part of the Ramadan feast. It is actually a non-veg. version of our very own baingan bharta or Israeli Shakshuka. You can term it as an appetizer / dip / side dish that is generally served with Iranian flat bread or any grilled meat / fish. This smokey and garlicky flavour dip is very yummy and can also be had with any Indian bread or plain steamed rice. For a vegetarian version you can skip the eggs.
- 1 large eggplant
- 1-2 onions, chopped
- 1 tbsp. chopped garlic
- 1-2 tomatoes, chopped
- 1 tbsp. tomato paste
- 2-3 tbsp. olive oil
- 1-2 bay leaves
- 1" cinnamon stick
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1 tsp. red chili flakes
- 1 tsp. lime juice
- 2-3 eggs
- 1 tbsp. coriander / parsley leaves, chopped
Slit the eggplant into half, but let it remain intact. Brush with some oil and roast on an open flame till it is charred all over. Cool and peel the skin off. Mash well and keep aside.
Heat oil in a pan and add the bay leaves and cinnamon, followed by the garlic. Saute till it changes colour. Add the onion and continue to stir fry till light brown in colour.
Add the chopped tomatoes, tomato paste and all the dry spices. Saute on a low flame till dry. Add the mashed eggplant and saute for 2-3 minutes.
Make 2-3 cavities (depending on the number of eggs). Break the eggs in it and cook, covered till it sets.
Switch off the flame and add the lime juice. Garnish with coriander leaves and serve as a side dish / dip with any grilled meat or flat bread.