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Mirza Ghasemi in a serving dish.

Mirza Ghasemi

Tressa Jamil
Serve mirza ghasemi with savory sangak. You will love the rich, smoky flavor of the eggplants simmered in a tomato-spiced sauce with silky eggs.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Dip, Side Dish
Cuisine Persian
Servings 6 Servings
Calories 129 kcal
Equipment
Ingredients
  
  • 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
  • 2 large eggs, beaten
  • 2 tablespoons parsley or mint, finely chopped, for garnish
Instructions
 
  • 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.
  • Lower to medium-high heat and arrange the eggplants over the grill. Cook until charred on the outside and soft on the inside, for about 15-25 minutes, giving them a quarter turn every 5 minutes.
  • Transfer the eggplants to a plate or bowl and cover with plastic wrap. Steam for 5 minutes. Then, carefully peel the charred skin.
  • While the eggplants are steaming, warm the olive oil in a saute pan. Then, add the tomato paste and garlic. Saute for 1 minute over low-medium heat.
  • Add the tomatoes and saute for 10-15 minutes.
  • Meanwhile, peel the skin and chop the flesh into small pieces. Transfer the chopped eggplant to the saute pan. Season with salt, pepper, and turmeric, and simmer for 10 minutes.
  • Whip the eggs in a small bowl and add the beaten eggs to the eggplant mixture to combine, or you can fry the eggs in a separate pan and serve them over the top.
  • Transfer the dish to a serving bowl, drizzle with extra-virgin olive oil, and garnish with freshly chopped parsley to serve.
Notes
Expert Tips:
  • Use a charcoal grill, open flame, gas burner, or gas grill for the best smoky taste on the eggplants.
  • Cook the eggplant over a medium-high flame. Otherwise, the skin will burn, but the inside will be firm and raw.
  • Once the eggplants cook over, let them steam before peeling off the charred skin (they will come right off). And be sure to remove all of the charred skin so the dish tastes nice and smoky, not burnt.
  • Once you add the eggplant to the saute pan, you can use an immersion blender to process the eggplants and tomatoes more if you prefer a smoother consistency.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 129 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 62 mg | Sodium: 462 mg | Potassium: 661 mg | Fiber: 6 g | Sugar: 9 g | Vitamin A: 966 IU | Vitamin C: 18 mg | Calcium: 41 mg | Iron: 1 mg
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