Mirza Ghasemi

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving