Mirza ghasemi is a tomato and eggplant appetizer dish and it’s super easy to make at home. This is one of my favorite appetizers. It is especially good in summer when you can find the best quality eggplants and tomatoes. We usually enjoy Persian eggplants and tomatoes as an appetizer, but you can serve it as a light lunch or dinner with basmati rice or naan bread as well. This Mirza Ghasemi recipe is quick, easy, and delicious!
About This Recipe
Mirza Ghasemi is one of the popular Persian foods, originally from northern Iran. Made with just a handful of ingredients: eggplants, garlic, tomato and tomato paste, oil, eggs, turmeric, salt, and pepper. Roasting eggplants transforms the texture from spongy to silky, and the smoky flavor is paired perfectly with tender sautéed garlic and tomato paste.
What do You Need To Make Mirza Ghasemi?
- Eggplant: Eggplant is a base ingredient in this recipe.
- 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 for 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
Instructions
- Roast eggplants in the oven, grill, or on the stove. Peel eggplants and cut the top off.
- Mash eggplants with a fork or finely dice them with a knife.
- Mash or finely chop cloves of garlic.
- Puree tomatoes in a blender.
- Heat the pan and add oil. Sauté the garlic until golden Then add salt, pepper, and turmeric.
- Add mashed eggplants and cook for 15 minutes on medium heat.
- Add pureed tomatoes and tomato paste. Cover and cook for another 15 minutes on medium heat.
- Add eggs to the mixture and stir it all together. Cook it for another couple of minutes.
Notes and Tips To Make Mirza Ghasemi
- If you want to roast eggplants on the stove or grill, place the flame on low heat. If the stove flames are too high, the skin of the eggplants burns but the flesh inside remains firm and raw.
- To make the skin of the grilled eggplant easier to peel, you should let them cool a bit.
- Garlic is the most important flavor of mirza ghasemi, and if you do not use it enough, the taste of your dish will not be as delicious as it should be.
- For a brighter colored Mirza Ghasemi, sauté tomato paste before adding it to the mixture of eggplants.
- The main ingredients used in the Mirza Ghasemi recipe are garlic, egg, and eggplant. But for a better taste Persian dish, you can use tomato puree. And also if you’re not a fan of eggs, so just delete them from this recipe.
Did you like the mirza ghasemi recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
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Ingredients
- 5 large eggplants
- 3 tomatoes
- 1 tablespoon tomato paste(optional)
- 3 eggs
- 4 cloves of garlic
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 teaspoon salt
- Oil
Instructions
Step 1
Roast eggplants in the oven, grill or on the stove. Peel eggplants and cut the top off.
Step 2
Mash eggplants with a fork or finely dice them with a knife.
Step 3
Mash or finely chop cloves of garlic.
Step 4
Puree tomatoes in blender.
Step 5
Heat pan and add oil. Sauté the garlic until golden Then add salt, pepper and turmeric.
Step 6
Add mashed eggplants and cook for 15 minutes on medium heat.
Step 7
Add pureed tomatoes and tomato paste. Cover and cook for another 15 minutes on medium heat.
Step 8
Add eggs to the mixture and stir it all together. Cook it for another couple of minutes.
1 comment
it seems so yummy, dear samira your photo is great!