Go Back
Print
Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer

Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer

Course after work cooking, easy recipe, egg dish
Cuisine gilan, iranian cuisine, iranian food, north Iran, persian cuisine, Persian Food, Shomali
Keyword Mirza Ghasemi – Easy Persian Smoky Eggplant and Tomato Appetizer
Servings 4 people
Author Labsalliebe

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

  1. Preheat the oven to 220°C (430°F).

ROAST THE EGGPLANTS

  1. Prick them all over with a fork and roast in the oven for 35–45 minutes, turning occasionally. The skin should blacken and blister.

  2. 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

  1. Score them with a small cross, pour over boiling water, and let them sit for 5 minutes.

  2. Use a slotted spoon to transfer them into a bowl of cold water.

  3. Peel the skin off – it should come off almost by itself – then dice the tomatoes and set aside.

PREPARE THE GARLIC

  1. Peel and press the cloves.

  2. Heat a little oil in a pan, sauté half of the garlic, and add turmeric.

COOK THE BASE

  1. Add the eggplant purée and diced tomatoes. Fry gently until most of the liquid evaporates.

PREPARE THE EGGS

  1. Beat the eggs in a bowl, season with Advieh, smoked salt, salt and pepper.

ADD THE EGGS

  1. Make a well in the center of the eggplant-tomato mixture.

  2. Sauté the remaining garlic, pour in the eggs, and mix everything together.

  3. Continue cooking for 3–5 minutes until the eggs are softly set.

Recipe Notes

SERVE: Enjoy warm with fragrant rice or fresh bread.