This dish is usually served as an appetizer. It’s vegetarian and made of a few ingredients. The main ingredient is long type of eggplants/aubergine which called Japanese variety. But as long as you’ve got eggplants I guess all varieties are ok. The bigger they are, the less work you’ll have! 😉
Mirza Ghasemi is a typical dish of north Iran. It’s eaten either with bread or rice.
Ingredients | 2-3 servings
- 5 long Eggplants
- 5 medium Tomatoes
- 2 cloves of Garlic
- 1 teaspoon Turmeric
- 3-4 Clarified Butter
- 3 Eggs
Preparation
– Put the eggplants on grilling pan burn their skin.
– Place them in the oven and cook ⏳ 40 mins on 200C°/390F°.
– While they are warm, cover them with a foil, wait for 1 hour, so they gain the smoky flavor of burned skin.
– Peel and then mash the eggplants.
Preparing tomatoes
– Put them in boiling water for ⏳1 minute then remove them in a bowl with ice-cold water.
– This thermic shock will help us to Peel them.
– Remove also the seeds, they can cause allergic reactions in some people.
– Cut them into small pieces
Cooking Mirza Ghasemi
– In a pan grate garlic, add turmeric, stir fry for some seconds.
➡️ At first the aroma of garlic may seems to be very intense, but in the end it will taste much milder.
– Add tomatoes, salt & black pepper, continue to cook and stir to have a dense red sauce.
– Add the mashed eggplants.
– Stir fry all together for other 20 mins taste the seasoning it should be slightly salty.
– Add the eggs, cook halfway, then start to stir. You should feel the egg pieces in your mouth.
The Mirza Ghasemi is ready!
Notes
- It is served with bread or simple white rice.
- As the accompaniments, they are served with fresh herbs (سبزی خوردن), pickled garlic (سیر ترشی), and parvardeh olives which are with walnut & pomegranate paste (زیتون پرورده)
Noosh-e-jan ☺️