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Mirza Ghasemi
A beloved Northern Persian specialty from the Gilan province, this dish features smoky grilled eggplant mashed with sautéed tomatoes, fragrant garlic, and enriched with eggs. It's a simple yet incredibly flavorful vegetarian dish, perfect served with fresh bread.
🧂 Ainekset
- 3 Medium Eggplants(About 1.5 lbs total. Choose firm eggplants with smooth, shiny skin.)
- 3 Ripe Tomatoes(About 1 lb total. Roma or plum tomatoes work well.)
- 6-8 cloves Garlic(Adjust to your preference. Finely minced.)
- 2 Large Eggs
- 1 teaspoon Ground Turmeric
- 2-3 tablespoons Olive Oil or Vegetable Oil(For sautéing.)
- to taste Salt
- to taste Black Pepper
👨🍳 Ohjeet
- 1
Prepare the eggplants: Prick each eggplant several times with a fork. Char the eggplants directly over a gas flame (medium-high heat), under a broiler, or on a grill until the skin is completely blackened and blistered, and the flesh is very soft and collapsed. This should take about 15-20 minutes, turning occasionally. The key is to achieve a deep smoky flavor.
⏱️ 20 minutes - 2
Steam and peel the eggplants: Once charred, carefully place the hot eggplants in a bowl and cover tightly with plastic wrap or a lid. Let them steam for about 10-15 minutes. This loosens the skin. Once cool enough to handle, peel off the blackened skin. Discard the skin and stem. Finely chop the eggplant flesh or mash it using a fork or potato masher until mostly smooth but with some texture remaining.
⏱️ 15 minutes - 3
Sauté aromatics and tomatoes: Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Add the chopped tomatoes, turmeric, salt, and pepper. Cook, stirring occasionally, until the tomatoes break down and become saucy, about 8-10 minutes. If the pan seems dry, add a little more oil.
⏱️ 10 minutes - 4
Combine and cook eggplant: Add the mashed eggplant to the skillet with the tomato mixture. Stir well to combine. Cook for another 5-7 minutes, allowing the flavors to meld and excess moisture to evaporate. Taste and adjust seasoning if necessary.
⏱️ 7 minutes - 5
Add eggs: Create two wells in the eggplant mixture. Crack an egg into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are just set but the yolks are still runny. Alternatively, you can gently scramble the eggs into the mixture until they are just cooked through, but a runny yolk is traditional.
⏱️ 5 minutes - 6
Serve: Serve the Mirza Ghasemi immediately, hot, directly from the skillet or spooned onto a platter. Garnish with a drizzle of olive oil if desired. It is traditionally served with fresh Persian bread (like Sangak or Barbari) for scooping.
⏱️ 1 minute
💡 Ammattilaisvinkit
- ✓Achieving a good smoky flavor from charring the eggplant is crucial for authentic Mirza Ghasemi. Don't skip this step!
- ✓The eggs should be cooked just until the whites are set. A runny yolk adds a rich, creamy element to the dish.
- ✓Serve piping hot with fresh, crusty bread for the best experience. It's also delicious with rice.
- ✓If you don't have a gas stove, you can char the eggplants under a broiler, turning frequently, or on an outdoor grill.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a vegan version, omit the eggs and add a bit more sautéed onion or mushrooms for texture.
- Increase the amount of garlic for a more pungent flavor.
- Add a pinch of red pepper flakes along with the turmeric for a touch of heat.