Ekra (Aubergine Dip)
I love this recipe that has been in our family for years.
My mum is originally of Russian (Ukraine) heritage before moving to Iran, which is where I was born. Her mum taught her this delicious recipe and it has stayed a staple in our family since.
It is a great dish, fully of fresh and smoky flavours and very versatile as it can be enjoyed as a dip or a spread to create any delicious sandwich so experiment for yourself and see how you best like to enjoy this dish.
Makes plenty!
Ingredients
3 coloured peppers, deseeded and diced
4 aubergines
3 medium/large vine tomatoes
6 tbsp tomato puree
1/4 small red chilli deseeded and sliced (optional: you don’t have to use this if you don’t like spicy food, or if you do like it spice, add more to suit your taste buds)
2 tbsp olive or sunflower oil
Method
To get a smoky flavour to this dish (which is what makes this dish) cook the aubergines on a gas cooker. Lay the aubergine on top of the gas cooker (in the flame) and keep turning over until they have cooked and skin starts to shrivel. Alternatively you can cook this on the barbecue following the same method.
Once the aubergines are cooked, remove the skin and the seeds from inside and empty the flesh into a bowl and leave to one side
In a saucepan, add the tomatoes with 1/4 cup water and turn the heat to low, cover and let the tomatoes cook in their own steam. Once cooked, remove the skin and return to the pan along with the peppers, aubergine flesh and oil.
Add salt & pepper to taste along with the tomato puree, mix well and cook for approx. 2 hours on low heat, stirring often so the mixture doesn’t stick to the bottom of the pan.
Once ready, leave to one side to cool.
Best enjoyed as a dip with toasted bread, crackers or your favourite veggies or spread on your favourite bread, adding your favourite fillings.
Store in a glass/air tight container and keep in the fridge. This dish keeps well in the fridge for 2 weeks.
#plantbased #glutenfree
For more Persian/Middle Eastern inspired dishes, check out my recently self-published cook book on Amazon.
