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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant 05

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EGGPLANT CASSEROLE (MIRZA GHASSEMI)

2 medium eggplants
2 medium onions, chopped
8 cloves garlic, grated
1/4 cup butter or shortening
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1 tomato
4 eggs

Roast the eggplants over a charcoal grill until brown. Or roast
them in a 400 deg F oven until brown on the outside and soft on
the inside (test with a fork). Cool and peel. Mash the pulp.
Saute the onions and garlic in the butter or shortening until golden
brown. Stir in the turmeric. Add the eggplant pulp and saute
briefly, stirring well. Add the salt and pepper.

Drop the tomato briefly into hot water to loosen its skin, and then
peel. chop it into small pieces, and stir them into the eggplant.
Cook over a low heat for 5 minutes. Beat the eggs and pour them
over the eggplant. When the eggs start to solidify, stir briefly,
and serve.

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