Mirza Ghasemi (Persian Smoked Eggplant Dip)

Ingredient List: (Serves 4)

• 5 Japanese Eggplant
• 2 tbsp salted butter
• 5 cloves garlic, crushed
• 2 cups tomatoes, diced
• 1/2 tsp turmeric
• 1 tsp sea salt
• crushed black pepper 
• 5 free range eggs

Instructions

1. Pre-heat BBQ or grill to 375 C 
2. Use a fork and poke holes in to eggplant. Place on grill and close lid. Turn eggplant every 5 minutes for about 20 minutes.
3. Once eggplant is nice and soft, remove from grill and place in a bowl of cold water.
4. Using a knife, remove skins from eggplant and dice. Put aside.
5. Preheat skillet on medium heat. Add butter and garlic, stir frequently.
6. Add tomatoes, turmeric, sea salt and black pepper, stir well.
7. Cook for about 10 minutes until tomatoes have completely softened.
8. Stir in diced eggplant and let cook for another 5 minutes.
9. Add eggs and cook all the way through. 
10.  Serve with Persian flatbread (sangak) and TTNJ Spiced Herbs Hot Sauce. Your guests will love it!