Here is a recipe for an Iranian style eggplant dip.  The original recipe, Mirze Ghasemi, uses eggs to thicken the dish.  Not only we replaced eggs with tofu but also added a little bit of vegan mayonnaise to give the final dip creamy and rich taste.  If you are looking for a more authentic variation, feel free to omit the mayo.

This dip is great with raw vegetables or spread on warm bread.

Iranian style eggplant dip

For 4 servings you will need:

8 small seedless eggplants
4 cloves of garlic, finely chopped
1 medium onion, finely chopped
6-8 oz of firm tofu, shredded
2 medium tomatoes
3 tablespoons olive oil
2 tablespoons vegan mayonnaise
1 teaspoon ground cumin
1 teaspoon ground caraway seeds
1/2 teaspoon liquid smoke (optional)
pinch of sugar
salt and pepper

Continue to the recipe

Image: Eric Gloutnay

This entry was posted Tuesday, April 28th, 2009 at 7:44 am and is filed under Dish Of the Week, Veg*n. You can leave a response, or trackback from your own site.