Mirza ghasemi is a smoky eggplant dish often served as part of a mezze spread with naan sangak. You will love the rich flavor of the eggplants, charred to perfection over an open flame and stewed with tomatoes, garlic, and silky eggs. Speaking of eggplant, try Moroccan zaalouk or Yuxiang eggplant.
What is Mirza Ghasemi?
Mirza ghasemi is a smoky, garlicky Persian dish from the Caspian coastal regions of northern Iran. Start by roasting eggplant until tender and smoky, then simmer it with sautéed tomatoes, plenty of garlic, and eggs. Serve the versatile dish as an appetizer, dipping sauce, side dish, or a light meal.
What is Mirza Ghasemi Made of?
- Eggplant: Grilling or roasting the eggplants (also called aubergines) transforms the texture and gives the dish its smoky signature flavor.
- Olive Oil: Sauté the aromatics in extra-virgin olive oil, then finish with a drizzle on top for added flavor.
- Tomatoes: Fresh tomatoes, such as vine-ripe or Roma, are necessary for any mirza ghasemi recipe, but canned diced tomatoes work in a pinch.
- Tomato Paste: A spoonful of tomato paste deepens the flavor and color of the dish.
- Garlic: Go all in with ten cloves of fresh garlic.
- Spices: Keep it simple with kosher salt, black pepper, and ground turmeric powder.
- Egg: Scramble the eggs directly into the eggplant and tomato mixture or fry the eggs separately to use as a topping.
Additions and Substitutions
- Brighten the dish. Enhance the flavor with a pop of fresh lemon juice.
- Grill the tomatoes. Grill the tomatoes alongside the eggplant for a more robust, smoky flavor.
- Mix it up. Garnish with fresh herbs like parsley, mint, or dill. You can also sprinkle toasted walnuts over the top for added crunch.
- Can I make this recipe vegetarian or vegan? Skip the eggs for a light vegan or vegetarian meal.
How to Cook the Eggplant
Grill the Eggplant
1. Adjust the burners to high heat for 10 minutes to preheat the grill. Pierce the eggplants with a fork so the steam can escape when cooking, and push a skewer through the whole eggplant.
2. Lower to medium-high heat and arrange the eggplants over the grill. Cook until charred on the outside and soft on the inside, about 15-25 minutes.
Cooking Tip
Turn the eggplants every 5 minutes for an even char.
On the Stovetop
Set your stove burner to a medium-high flame. Cook the eggplant until the skin chars and the eggplants soften, for about 15-20 minutes.
Preparation Tip
Wrap the base of the burner with aluminum foil for easy cleanup before starting.
In the Oven
Preheat the oven to 350°F (176°C). Then, prepare the eggplants by peeling the skin and cutting them into 1-inch pieces. Line a rimmed baking sheet with parchment paper and place the eggplant onto it. Bake for 20 minutes.
How to Make Mirza Ghasemi
The full recipe with measurements is in the recipe card below.
Step 1: Transfer the cooked eggplants to a plate or bowl and cover with plastic wrap. Steam for 5 minutes.
Step 2: Warm the olive oil in a saute pan. Then, add the tomato paste and garlic. Saute for 1 minute over low-medium heat. Stir in the tomatoes and simmer for 10-15 minutes.
Step 3: Carefully peel the charred skin from the eggplants.
Step 4: Chop them into small pieces.
Step 5: Transfer the eggplant to the saute pan and season with salt, pepper, and turmeric. Simmer for 10 minutes.
Step 6: Whip the eggs in a small bowl and pour the beaten eggs to the eggplant mixture to combine, or you can fry the eggs in a separate pan.
Expert Tips
- Use any grill. Cook the eggplants on a charcoal grill, open flame, gas burner, or gas grill. Try to maintain medium to low heat throughout the cooking process. Cooking over too high of heat causes the outside to burn, but the inside will stay firm and undercooked.
- Steam the eggplants. Set the eggplants aside to steam before removing the charred skin (they will come right off). Remove all the skin to ensure the dish has a smoky taste but not burnt.
- Change the consistency. Use an immersion blender to process the eggplant and tomato mixture if you want a smoother consistency.
If you enjoy the eggplant tomato dip, try more Mediterranean recipes!
Serving Suggestions
Serve mirza ghasemi as part of a mezze spread or Mediterranean platter with Persian flatbreads like barbari or sangak. You can also enjoy it with crackers, pita, lavash, or air fryer pita chips.
Complete the meal with a bright salad like Shirazi salad or malfouf salad, and don’t forget sides like tahdig, saffron rice, or basmati rice.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the dish cool and transfer it to a freezer-safe bag or container. Mirza ghasemi freezes for 2-3 months, though the texture may change once frozen.
- Thaw: Defrost the leftovers in the refrigerator overnight.
- Reheat: Warm the eggplant dish on the stovetop and enjoy!
- Repurpose: Spread it onto Dutch oven sourdough bread or serve it in a warm pita or wrap.
Frequently Asked Questions
What kind of eggplants should I use?
Ghojeh bademjan are small, slender eggplants with thin skin, making them ideal because they cook quickly. If you can’t find it, Japanese or Italian eggplants work, but adjust the cooking time based on their size.
Can I make mirza ghasemi without smoked eggplants?
Traditionally, the eggplant is charred or smoked, but you can use roasted eggplants if grilling them isn’t an option.
Preheat the oven to 350°F (176°C). Peel the eggplants and cut them into small pieces. Arrange them in a single layer on a rimmed baking sheet and bake for 20 minutes.
More Vegetable Dishes:
Mirza Ghasemi
- Bowl
- Small Bowl or Small Skillet
- 4 medium eggplants
- 2 tablespoons olive oil, plus more for garnish
- 2 tablespoons tomato paste
- 10 garlic cloves, minced
- 3-4 large tomatoes, finely diced
- 1 teaspoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon turmeric powder
- 2 large eggs, beaten
- 2 tablespoons fresh parsley or mint leaves, finely chopped, for garnish
- Lower to medium-high heat and arrange the eggplants over the grill. Cook until charred on the outside and soft on the inside, about 15-25 minutes. Tip: Turn the eggplants every 5 minutes for an even char.
- Transfer the cooked eggplants to a plate or bowl and cover with plastic wrap. Steam for 5 minutes.
- Warm the olive oil in a saute pan. Then, add the tomato paste and garlic. Saute for 1 minute over low-medium heat. Stir in the tomatoes and simmer for 10-15 minutes.
- Carefully peel the charred skin from the eggplants and chop them into small pieces. Transfer the eggplant to the saute pan and season with salt, pepper, and turmeric. Simmer for 10 minutes.
- Whip the eggs in a small bowl and pour the beaten eggs to the eggplant mixture to combine, or you can fry the eggs in a separate pan.
- Use any grill. Cook the eggplants on a charcoal grill, open flame, gas burner, or gas grill. Try to maintain medium to low heat throughout the cooking process. Cooking over too high of heat causes the outside to burn, but the inside will stay firm and undercooked.
- Steam the eggplants. Set the eggplants aside to steam before removing the charred skin (they will come right off). Remove all the skin to ensure the dish has a smoky taste but not burnt.
- Change the consistency. Use an immersion blender to process the eggplant and tomato mixture if you want a smoother consistency.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.