Mirza Ghasemi Recipe

Today, we’re diving into the delightful world of Mirza Ghasemi, a beloved eggplant dish hailing from the northern regions of Iran. This dish is a true testament to the versatility of eggplants, transforming them into a smoky, garlic-infused delight that’s both comforting and exotic.

Mirza Ghasemi Recipe

Main Ingredients:

• Italian Eggplants: 25oz (about 700g or approximately 2 eggplants)
• Roma Tomatoes: 12oz (about 350g or approximately 3 tomatoes)
• Eggs: 3 large
• Garlic: 4 cloves, diced
• Flavor Enhancers:
• Tomato Paste: 1 tablespoon

Seasonings:

• Turmeric Powder: 1 teaspoon
• Extra Virgin Olive Oil: 2 tablespoons
• Salt and Black Pepper: to taste

For Serving:

• Persian Flatbread or Rice

Step 1: Prep Your Grill

Get your grill or stove top burner ready. A little hack is to line the area around the burner with aluminum foil for an easy cleanup later.

Step 2: Char the Eggplants

Place the whole eggplants directly over the flame. Keep turning them now and then, so they get beautifully charred all over and soften up. This should take about 15-20 minutes until they’re wrinkly and almost falling apart.

Step 3: Steam Time

Once your eggplants are all charred and soft, pop them in a bowl and cover it with cling wrap. Let them steam away for about 5 minutes. This makes them easier to peel.

Step 4: Peel Off

Carefully remove the cling wrap. Then, peel off the charred skin from the eggplants and just toss that skin away.

Step 5: Chop Chop

With the skin off, go ahead and roughly chop up the eggplant flesh. Set this aside for now.

Step 6: Garlic Saute

While your eggplants are doing their thing, grab a saucepan and sauté the diced garlic in some olive oil over a low flame until they’re just golden.

Step 7: Spice It Up

To the golden garlic, add a dash of turmeric powder, tomato paste, and a pinch of both salt and black pepper. Sauté all these together for about 5 minutes.

Step 8: Tomato Time

Dice your tomatoes into small cubes and toss them into the pan. Give them a good seasoning and let them cook down until they’re nice and soft, which should take around 5 minutes.

Step 9: Eggplant’s Turn

Now, add your chopped eggplant to the pan. Mix it well, pop the lid on, and let it all cook together for about 15 minutes. If it’s looking a bit dry, feel free to add a splash of water. You’re aiming for a thick, saucy consistency.

Step 10: Egg Magic

Finally, crack in the eggs and gently fold them into the eggplant mix. The key here is to avoid scrambling them – you want the eggs to set softly and keep the mixture creamy. If you’re not into mixing the eggs in, you can just leave them whole and go for a sunny-side-up vibe.

Step 11: Oven or Air Fryer Alternative

If you’re working without an open flame or BBQ, no worries! Just pop those whole eggplants into your oven or air fryer. Don’t forget to poke a few holes in them with a fork to let them breathe.

Step 12: Roast ‘Em Right

Set your oven or air fryer to 180°C (360°F) and let those eggplants roast for about 30-40 minutes. Make sure to give them a turn halfway through so they cook evenly. You’re looking for that same wrinkled, about-to-collapse look. Then, just move on to peeling, chopping, and the rest of the steps as before.

Recipe Summary

Mirza Ghasemi is a smoky, garlicky eggplant dish that’s charred to perfection, either over an open flame or roasted in an oven or air fryer until tender. The charred eggplants are then peeled, chopped, and sautéed with golden garlic, turmeric, and tomato paste, followed by the addition of diced tomatoes. This rich mixture is simmered to a thick consistency, into which eggs are gently folded and cooked until soft and creamy, creating a delicious blend of flavors and textures, perfect for scooping up with flatbread or serving alongside rice.