Mirza Ghasemi Recipe (Smoked Aubergines With Garlic and Tomatoes)

Mirza Ghasemi also known as Persian smoked eggplant dip, is a popular recipe in the north of Iran and is typically served as an appetizer or a light meal. It is made by roasting eggplants and combining them with tomatoes, garlic, eggs, and various seasonings. The resulting dip has a slightly smoky flavor from the roasted eggplant, balanced with the tanginess of tomatoes.

About This Recipe

This savory, garlicky, smoky Persian eggplant dip is traditionally made by mixing roasted and tender eggplant, tomato, egg, garlic, and spices. It is a traditional Iranian dish that originated in Gilan and is known for its distinctive flavor. It’s easy to make, authentic, and perfect for those looking to make a delicious meal without spending hours in the kitchen.

Why You Will Love This Recipe

• Delicious: Mirzaghasemi has a rich and smoky taste that comes from roasted and mashed eggplants.
• Simple ingredients: The basic recipe for Mirza Ghassemi requires just a few simple ingredients like eggplants, garlic, tomatoes, eggs, salt, and pepper. These ingredients are already available in most kitchens or can be easily found at grocery stores.
• Easy to make: Mirza Ghasemi has a straightforward recipe. All you need to do is to roast the eggplants, scoop out the flesh, and blend it with the other ingredients.

What You Need to Make Mirza Ghasemi?

• Eggplant: Eggplant is a base ingredient in this recipe. Roasting eggplants transforms the texture from spongy to silky, and the smoky flavor is paired perfectly with tender sautéed garlic and tomato.
• Advieh(spice mix): The spice needed to make Mirza Ghasemi is a combination of black pepper, salt, and turmeric.
• Garlic: Garlic gives a spicy tang to the Mirza Ghasemi.
• Tomatoes: You can use ripe tomatoes or tomato puree for this recipe.
• Tomato paste: Tomato paste is optional but it gives the Mirza Ghasemi a deeper tomato flavor.
• Egg: Everyone may have their own method of cooking Mirza Ghasemi. Some people break and beat eggs directly in a mixture of tomatoes and eggplants, and some fry eggs separately in oil and put them on the Mirza Ghasemi before serving.
• Oil

How To Make Mirza Ghasemi (Step By Step)

• Grill or roast the eggplants: Start by piercing the eggplant several times with a fork so the steam can escape. Roast the eggplants, turning occasionally until the skin is charred and the flesh becomes soft and tender. You can grill or roast eggplants over an open flame, on a grill, charcoal barbecue, or in the oven.
• Peel off the skin: Allow the roasted eggplants to cool, drain excess water out of the eggplants and peel off the charred skin and discard it. Chop the roasted eggplant’s flesh roughly with a knife.
• Mix with the remaining ingredients: Peel tomatoes and dice them. For a smoother texture, grate the tomatoes. Drizzle a saucepan with oil and set over high to medium-high heat. Add minced garlic, turmeric, and pepper and saute until the color changes to golden. Next, add eggplants and saute for about 10 – 15 minutes, stirring occasionally. Add salt, diced tomatoes, and tomato paste and cook over medium heat until most of the liquid has evaporated. Add eggs to the mixture and stir it all together. Cook it for another couple of minutes until the eggs are set. You can also fry eggs separately and serve them on top of your dish.
• Serve: Traditionally we serve Mirza Ghasemi with Naan(Persian flatbread) or Persian rice. You can serve this delicious dip as an appetizer with pita bread or pita chips.

Recipe Notes and Tips

• If you want to roast eggplants on the stove or grill, set the flame on low. Otherwise, the skin of the eggplants burns but the flesh remains firm and raw.
• Once the eggplants are cooked, allow them to cool before peeling off the charred skin.
• Garlic is the main player in this recipe, so try to use fresh garlic.
• For a brighter-colored Mirza Ghasemi, sauté tomato paste before adding it to the eggplant mixture.

Make Ahead & Storage

Want to cook Mirza Ghasemi for a crowd? Just prepare the recipe up until you add the eggs. When ready to serve, reheat the eggplant mixture and add eggs. Do not add the eggs in advance because eggs may not taste as good after a day. You can keep the eggplant mixture(without the eggs) in the fridge for 3 days.

FAQs

What Are the Main Ingredients In Mirza Ghasemi?

Persian eggplant and tomato dip, also known as mirza ghasemi, is a delicious Iranian dish that is typically served as an appetizer or a light meal. It is made by roasting eggplants and combining them with peeled and diced tomatoes, garlic, egg, and various seasonings.

What Is the Difference Between Mirza Ghasemi and Kashke Bademjan?

Mirza Ghasemi is traditionally made with grilled eggplants, tomatoes, garlic, and eggs. The grilled eggplants are combined and sauteed with minced garlic, diced tomatoes, turmeric, salt, and pepper. Lastly, eggs are added to the mixture and stirred until well combined. On the other hand, Kashke Bademjan is a staple Iranian dish made with Kashk( a dried yogurt product) and eggplant. Kashke Bademjan is often seasoned with garlic, onion, and dried mint.

How Can I Make Vegan Mirza Ghasemi?

To make vegan Mirza Ghasemi simply omit eggs from the recipe or replace the eggs with tofu.

Did you like the mirza ghasemi recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 

Looking for More Persian Recipes?

• Kookoo Sabzi Recipe
• Khoresht Karafs Recipe
• Albaloo Polo Recipe
• Sholeh Zard Recipe
• Adas Polo Recipe

Mirza Ghasemi Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 36 voted )

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Ingredients

• 5 medium eggplants
• 3 tomatoes, peeled and diced
• 1/2 tablespoon tomato paste(optional)
• 2 eggs
• 4 cloves of garlic, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Oil for the pan

Instructions

Step 1

Start by piercing the eggplant several times with a fork so the steam can escape. Roast the eggplants, turning occasionally until the skin is charred and the flesh becomes soft and tender. You can grill or roast eggplants over an open flame, on a grill, charcoal barbecue, or in the oven.

Step 2

Peel off the skin: Allow the roasted eggplants to cool, drain excess water out of the eggplants and peel off the charred skin and discard it. Chop the roasted eggplant's flesh roughly with a knife.

Step 3

Mix with the remaining ingredients: Peel tomatoes and dice them. For a smoother texture, grate the tomatoes. Drizzle a saucepan with oil and set over high to medium-high heat. Add minced or grated garlic, turmeric, and pepper and saute until the color changes to golden.

Step 4

Next, add eggplants and saute for about 10 - 15 minutes, stirring occasionally. Add salt, diced tomatoes, and tomato paste and cook over medium heat until most of the liquid has evaporated.

Step 5

Add eggs to the mixture and stir it all together. Cook it for another couple of minutes until the eggs are set. You can also fry eggs separately and serve them on top of your dish.

Step 6

Serve: Traditionally we serve Mirza Ghasemi with Naan(Persian flatbread) or Persian rice. You can serve this delicious dip as an appetizer with pita bread or pita chips.