Make lengthwise cuts into the eggplants and bake in the oven at 200℃ for 1 hour until soft.
Peel, and chop the eggplants roughly. Heat some olive oil in a frying pan and sauté the eggplants over medium heat to cook it down.
Mix in the garlic powder. Mash the tomatoes with your hands and add into the pan. Also add the tomato paste and simmer.
Once the mixture has cooked down thoroughly, season with salt. Let cool.
I made this appetizer plate with some chickpea dip (also known as hummus) (Recipe ID: 515305).
Here's another appetizer plate. It went really well with bread.
I had this appetizer at a Persian restaurant. You can see the eggplant dip in front.
I made pasta with my leftover dip.
Story Behind this Recipe
My Iranian friend brought this dip to a party. It was so delicious that I asked for it again. She taught me the recipe, and I gave it a try.
To make the best of the eggplants, you bake them first, and then simmer them. Using lots of garlic and tomatoes is the key! Also check out my Iranian Tomato Rice Pilaf (Recipe ID: 608188) or this Easy Tomato Rice Pilaf (Recipe ID: 640352).