Today I’m taking you to the lush Caspian Sea coast of Gilan, home of Mirza Ghasemi – the famous Persian smoky eggplant Appetizer. This vegetarian appetizer is silky, garlicky, and full of flavor, melting on your tongue with every bite. If you’re a fan of Baba Ghanoush, you will absolutely adore Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer too, because grilled eggplants take center stage here as well. A must-try for every lover of Persian cuisine!
Watch my preparation video on Instagram
MIRZA GHASEMI – EASY PERSIAN SMOKY EGGPLANT AND TOMATO APPETIZER
The preparation is simple, yet full of soul. In Gilan, the eggplants are traditionally grilled in a tandoor, a charcoal-fired clay oven. The skin blisters and chars, while the flesh absorbs a delicate smoky aroma. I scoop out the soft inside with a spoon and mix it with sun-ripened tomatoes, plenty of garlic, turmeric, and, if you like, a pinch of Advieh – the Persian spice blend. Finally, a few eggs are stirred in, gently binding with the eggplant purée. The result is a creamy, fragrant dip that instantly transports me to the heart of Gilan.
FOUR WAYS TO GRILL EGGPLANTS
No Tandoor at home? Don’t worry – neither do I! Luckily, there’s more than one way to create that irresistible smoky flavor for Mirza Ghasemi. Choose the method that fits your kitchen best:
1. Over an open gas flame
Place the eggplants directly on the gas burner of your stove. The skin blisters and chars, while the flesh turns buttery soft and develops a deep smoky aroma.
2. On the grill, in the embers
The most traditional method: lay the eggplants right into the hot charcoal. Turn them regularly until the outside is blackened and the inside creamy and tender.
3. In the oven with smoked salt
The practical version: roast the eggplants in the oven until soft, then add a pinch of smoked salt. This way you still get that subtle smoky flavor, even without live fire.
4. In the Airfryer – the quick method
These days, I often use my Airfryer. The eggplants cook at 220°C (430°F) about 20 minutes, so 10 minutes faster than in the oven, and still turn out perfectly tender. A great option if you’re short on time!
👉 Want to learn more about eggplants and their amazing health benefits? Check it out here.
HOW TO SERVE MIRZA GHASEMI?
I love Mirza Ghasemi best when it’s warm, but it also tastes fantastic cold. One of my favorites is to enjoy it as a wrap: add freshly chopped parsley and cilantro, roll it up in soft Lavash bread, and take a bite of pure Persian comfort.
In Gilan, people often serve it with fragrant rice, which pairs beautifully with the smoky eggplants. But it also goes perfectly with Persian breads like Nan-e Barbari, a traditional flatbread, or Nan-e Taftoon, a pan-baked Persian bread.
And if you’re as much of an eggplant lover as I am, you should definitely try more Persian eggplant recipes. Some of my posts are written in German, but if you scroll down to the bottom of the blogpost, you’ll find the full recipe in English – easy to read, easy to cook, and even ready to print out.
Yatimcheh – a simple vegan eggplant skillet (یتیمچه)
Borani Bademjan – Persian eggplant and yogurt dip (بورانی بادمجان)
INGREDIENTS FOR MIRZA GHASEMI
6 small eggplants
4 ripe tomatoes
1 bulb of garlic
1 tsp turmeric*
4 eggs
1 tsp Advieh (optional) – Persian spice blend
½ tsp smoked salt*
Salt, Pepper
HOW TO MAKE MIRZA GHASEMI
Preheat the oven to 220°C (430°F).
ROAST THE EGGPLANTS
Prick them all over with a fork and roast in the oven for 35–45 minutes, turning occasionally. The skin should blacken and blister. Remove from the oven and cool in cold water so the skin can be easily peeled. Alternatively, slice them in half and scoop out the soft flesh with a spoon.
PREPARE THE TOMATOES
Score them with a small cross, pour over boiling water, and let them sit for 5 minutes. Use a slotted spoon to transfer them into a bowl of cold water.
Peel the skin off – it should come off almost by itself – then dice the tomatoes and set aside.
PREPARE THE GARLIC
Peel and press the cloves. Heat a little oil in a pan, sauté half of the garlic, and add turmeric.
COOK THE BASE
Add the eggplant purée and diced tomatoes. Fry gently until most of the liquid evaporates.
PREPARE THE EGGS
Beat the eggs in a bowl, season with, Advieh, smoked salt, Salt and pepper.
ADD THE EGGS
Make a well in the center of the eggplant-tomato mixture, sauté the remaining garlic, pour in the eggs, and mix everything together. Continue cooking for 3–5 minutes until the eggs are softly set.
SERVE
Enjoy warm with fragrant rice or fresh bread.
Befarmayid
Susan
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Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer
Ingredients
INGREDIENTS FOR MIRZA GHASEMI
- 6 small eggplants
- 4 ripe tomatoes
- 1 bulb garlic
- 1 tsp turmeric
- 4 eggs
- 1 tsp Advieh optional – Persian spice blend
- ½ tsp smoked salt
- salt, pepper
Instructions
HOW TO MAKE MIRZA GHASEMI
-
Preheat the oven to 220°C (430°F).
ROAST THE EGGPLANTS
-
Prick them all over with a fork and roast in the oven for 35–45 minutes, turning occasionally. The skin should blacken and blister.
-
Remove from the oven and cool in cold water so the skin can be easily peeled. Alternatively, slice them in half and scoop out the soft flesh with a spoon.
PREPARE THE TOMATOES
-
Score them with a small cross, pour over boiling water, and let them sit for 5 minutes.
-
Use a slotted spoon to transfer them into a bowl of cold water.
-
Peel the skin off – it should come off almost by itself – then dice the tomatoes and set aside.
PREPARE THE GARLIC
-
Peel and press the cloves.
-
Heat a little oil in a pan, sauté half of the garlic, and add turmeric.
COOK THE BASE
-
Add the eggplant purée and diced tomatoes. Fry gently until most of the liquid evaporates.
PREPARE THE EGGS
-
Beat the eggs in a bowl, season with Advieh, smoked salt, salt and pepper.
ADD THE EGGS
-
Make a well in the center of the eggplant-tomato mixture.
-
Sauté the remaining garlic, pour in the eggs, and mix everything together.
-
Continue cooking for 3–5 minutes until the eggs are softly set.
Recipe Notes
SERVE: Enjoy warm with fragrant rice or fresh bread.
Save for later on Pinterest!
Tried out this recipe yet? Drop a comment below and let me know! Don’t forget to tag your pic on Instagram with @labsalliebe and use #labsalliebe. I won’t miss it and will leave you some love in the comments too. Can’t wait to see what you create!