This is a lovely, subtly flavoured yet rich (but healthy!) Persian dish. It is traditionally served as a casual starter, to be eaten with flat bread, herbs and salads, to whet the appetite for more substantial eating later on. Can be served as a dip with pitta or lavash bread, crudites or even (very unauthentic but probably tasty nonetheless) tortilla chips. The whole ethos and style of Persian cooking conflicts with the idea of following a recipe (as I have learnt from my mother, who, till this day, is physically unable to stay within boundaries), so I have remained purposefully vague. The raw ingredients vary so much according to season, freshness etc, that it would be impossible to dictate every gram. Basically you're aiming for a garlicky, tomato-y, thick aubergine pulp, which should be well seasoned with an almost smokey aftertaste. Yum!
Recipe posted by leiladukes