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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 \u2013 the Persian spice blend. Finally, a few eggs are stirred in, gently binding with the eggplant pur\u00e9e. The result is a creamy, fragrant dip that instantly transports me to the heart of Gilan.<\/p>\n No Tandoor at home? Don\u2019t worry \u2013 neither do I! Luckily, there\u2019s more than one way to create that irresistible smoky flavor for Mirza Ghasemi. Choose the method that fits your kitchen best:<\/p>\n 1. Over an open gas flame<\/strong> 2. On the grill, in the embers<\/strong> 3. In the oven with smoked salt<\/strong> 4. In the Airfryer \u2013 the quick method<\/strong> \ud83d\udc49 Want to learn more about eggplants and their amazing health benefits? Check it out here.<\/p>\n I love Mirza Ghasemi best when it\u2019s 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. And if you\u2019re 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\u2019ll find the full recipe in English \u2013 easy to read, easy to cook, and even ready to print out.<\/p>\n Yatimcheh<\/a> \u2013 <\/strong>a simple vegan eggplant skillet (\u06cc\u062a\u06cc\u0645\u0686\u0647) 6 small eggplants<\/p>\n 4 ripe tomatoes<\/p>\n 1 bulb of garlic<\/p>\n 1 tsp turmeric<\/a><\/strong>*<\/p>\n 4 eggs<\/p>\n 1 tsp Advieh (optional) \u2013 Persian spice blend<\/p>\n![\"Mirza](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2025\/09\/Mirza-Ghasemi-persischer-rauchiger-Auberginen-Dip-3-Labsalliebe-2-682x1024.jpg\")
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<\/a><\/p>\nMIRZA GHASEMI – EASY PERSIAN SMOKY EGGPLANT AND TOMATO APPETIZER<\/h2>\n
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\n\t\t<\/div>\n\nFOUR WAYS TO GRILL EGGPLANTS<\/h2>\n
\nPlace 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.<\/p>\n
\nThe 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.<\/p>\n
\nThe 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.<\/p>\n
\nThese days, I often use my Airfryer. The eggplants cook at 220\u00b0C (430\u00b0F) about 20 minutes, so 10 minutes faster than in the oven, and still turn out perfectly tender. A great option if you\u2019re short on time!<\/p>\n\n\t\t\t
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\n\t\t<\/div>\n\nHOW TO SERVE MIRZA GHASEMI?<\/h2>\n
\nIn 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.<\/p>\n
\nBorani Bademjan<\/strong><\/a> \u2013 Persian eggplant and yogurt dip (\u0628\u0648\u0631\u0627\u0646\u06cc \u0628\u0627\u062f\u0645\u062c\u0627\u0646)<\/p>\n![\"Mirza](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2025\/09\/Mirza-Ghasemi-persischer-rauchiger-Auberginen-Dip-3-Labsalliebe-7-682x1024.jpg\")
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<\/a><\/p>\nINGREDIENTS FOR MIRZA GHASEMI<\/h2>\n
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