Appetizers » Mirza Ghasemi
A classic presentation from the Northern region of Iran, this dish is very simple to make and versatile as well. Azita Bina-Seibel of Beacon Hill's Lala Rokh shares her eggplant and tomato recipe that can be served as an entree or appetizer, hot or cold, with rice or as a spread for bread. If you prefer to make it vegan, just eliminate the eggs.
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