Small Aubergine 8
Chopped Garlic 8cloves
Medium Tomatoes 4
Salt, black pepper
Bake the aubergines in oven until cooked. This occurs when the aubergines swell and the skin bursts. Take aubergines out of oven and let it cool down slightly. Peel it and cut the hard tops. Cut into small pieces.
Bring water to boil in a small pot. Cook tomatoes in boiling water for 2-3 minutes.
Drain it and let cool. Peel it and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add aubergines and fry further for 3-4 minutes. Add tomatoes, salt and pepper then fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to aubergines, mix and fry further for 1-2 minutes.
This is a delicious dish from a region by neither the Caspian Sea in nor them
Wednesday, February 14, 2007
MIRZA GHASEMI: (Persian food) (recipe is for 6persion)