Iranian style eggplant dip

Mirza Ghasemi is a traditional Persian dish from a region by the Caspian sea in northern Iran.  It is usually served as an appetizer or side dish with naan (bread) or crackers.  The original recipe calls for eggs, but here is a veganised and slightly modified version of this eggplant dip.

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

shredder
baking sheet
boiling water
food processor or blender

• Heat the oven to 300 F.  Bake the eggplants for 20-30 minutes (until cooked) the eggplants should swell and their skin  will burst.
• While eggplants are cooking, bring a small pot of water to boil.  Make an x-shaped cuts on tomatoes and cook them in boiling water for 2 minutes.  Drain the pot and let tomatoes cool slightly.  Peel them and cut into small pieces.
• Remove eggplants out of oven and let them cool slightly.  Peel them and cut the hard tops off. Cut eggplants into small pieces.
• Fry garlic and onion in oil over medium heat until golden. Add eggplants and fry for 3-4 minutes. Add tomatoes, spices, sugar, salt, and pepper and fry until the excess liquid is gone (10 minutes).
• In a bowl of a food processor or blender combine the eggplant mix, tofu, liquid smoke, and mayonnaise.  Blend until smooth.

Makes 4 servings.

Far from her home country, Azadeh misses persian food and tries to eat as many home-made meals as possible.

Recipe: Azadeh Hamidi
Photography: Eric Gloutnay