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Mirza Ghasemi (Smoky Eggplant and Egg)

★ ★ ★ ★ ★ (0)
15 min
Prep
30 min
Cook
4
Servings

Ingredients

  • 3 large eggplants (about 900 g / 2 lb)
  • 5 cloves garlic, minced
  • 3 tomatoes, chopped
  • 3 eggs, beaten
  • 1/2 tsp ground turmeric
  • 60 ml (4 tbsp) oil
  • Salt and pepper, to taste

Method

  1. Prick the eggplants and roast or grill whole until charred and soft, about 25-30 minutes. Cool, peel, and roughly mash the flesh with a fork.
  2. Heat the oil in a skillet and sauté the garlic gently for 1-2 minutes until fragrant but not browned.
  3. Add the chopped tomatoes and turmeric, and cook for 8-10 minutes until softened and jammy.
  4. Stir in the mashed eggplant and cook for a further 8-10 minutes, mashing further and stirring to combine well. Season with salt and pepper.
  5. Pour in the beaten eggs and stir continuously over medium-low heat until just set, about 3-4 minutes.
  6. Serve warm with flatbread.

Introduction: Hailing from the Caspian province of Gilan, mirza ghasemi is a smoky, garlicky eggplant dish cooked with tomatoes and finished with beaten eggs, similar in spirit to shakshuka but distinctly Persian in flavour.

Cultural Background: Hailing from the Caspian province of Gilan, mirza ghasemi is a smoky, garlicky eggplant dish cooked with tomatoes and finished with beaten eggs, similar in spirit to shakshuka but distinctly Persian in flavour. It is typically served warm as a side or light main with flatbread.

Tips: Grilling the eggplant directly over an open flame gives the dish its signature smoky character; roasting is a good alternative. Add the eggs at the very end and stir gently to avoid overcooking into rubbery curds.

Variations: Some cooks omit the egg entirely for a simple eggplant and tomato relish. A version with extra garlic and a splash of lime juice adds brightness. Vegetarian as written; can be made vegan by omitting the eggs.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently in a covered pan over low heat, stirring occasionally.

FAQs:

Q: Can I make this without eggs?

A: Yes, it remains a flavourful eggplant and tomato dish on its own.

Q: Is mirza ghasemi spicy?

A: No, it is savoury and smoky rather than spicy, though chili can be added to taste.

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