persane··facile

Persian Torshi Liteh (Eggplant Dip with Vinegar and Spices)

Name: Persian Torshi Liteh (Eggplant Dip with Vinegar and Spices)
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Cuisine: persane
Ingredients: 2 large Eggplants; 1 medium Onion; 3 cloves Garlic; 3 tbsp White vinegar; 3 tbsp Olive oil; 1 tbsp Tomato paste; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Turmeric; 1 tbsp Dried mint; 1 tsp Salt; 1/2 tsp Black pepper

With its creamy texture and tangy taste, this Torshi Liteh is a treasure of Persian cuisine. You'll love its simple preparation that transforms grilled eggplants into a dip full of character. Spices like cumin and turmeric, combined with vinegar, create an explosion of flavors that evokes the colorful markets of Isfahan. Perfect for an appetizer with friends, this dip pairs wonderfully with lavash bread or crunchy vegetables. Let yourself be transported by this authentic and convivial recipe, ideal for discovering the richness of Persian gastronomy.

min(prep + cook 30)

4 servings

kcal

Ingredients

Eggplants2 large
Onion1 medium
Garlic3 cloves
White vinegar3 tbsp
Olive oil3 tbsp
Tomato paste1 tbsp
Ground cumin1 tsp
Ground coriander1 tsp
Turmeric1/2 tsp
Dried mint1 tbsp
Salt1 tsp
Black pepper1/2 tsp

Instructions

1
Wash the eggplants, prick them with a fork, and grill in the oven at 200°C for 25 minutes until tender. Let cool, then peel and mash the flesh with a fork.
2
Meanwhile, finely chop the onion and garlic. Sauté in olive oil over medium heat until golden.
3
Add the tomato paste, cumin, coriander, turmeric, salt, and pepper. Stir and cook for 2 minutes to release the aromas.
4
Stir in the mashed eggplant flesh and white vinegar. Mix well and simmer over low heat for 10 minutes, stirring occasionally.
5
Remove from heat, add the dried mint, and adjust seasoning if needed. Let cool before serving. Enjoy with pita bread or crudités.

#persane #dip #aubergine #végétarien #apéritif

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