Mirza Ghasemi is a dish from Gilan made with roasted eggplant, garlic, tomatoes and eggs. Serve it warm with flatbread or spoon it alongside rice. The oven method below is an alternative to charring eggplant over a flame, a technique described in Najmieh Batmanglij’s recipe.
Contents
Ingredients
- Eggplants, large – 3
- Garlic cloves, finely minced – 5
- Tomato paste – 2 tablespoons
- Fresh tomatoes, diced – 3
- Eggs – 3
- Turmeric powder – ½ teaspoon
- Salt and black pepper to taste
- Vegetable oil – 2 tablespoons
Equipment
- Baking sheet
- Skillet or frying pan
The embedded video is published by Tivasee as Authentic Mirza Ghasemi with Smoky Flavor. Use the ingredient quantities and oven instructions on this page for the written version.
Roasting the Eggplants
- Prepare Eggplants: Preheat your oven to 200°C (400°F). Pierce the eggplants with a fork and place them on a baking sheet.
- Roast the eggplants. Turn them occasionally. Start checking after 30 minutes. They are ready when they have collapsed and a skewer slides easily through the thickest part. Larger eggplants may take longer.
- Peel and mash. Let the eggplants cool until you can handle them. Peel them, drain off any liquid that pools around the flesh, then mash it.
Cooking the Dish
- Cook the garlic. Heat the oil over medium heat. Have the tomatoes ready before you start. Stir the garlic just until fragrant, then move straight to the next step.
- Reduce the tomatoes. Stir in the tomatoes and tomato paste and cook until the tomatoes soften. Add the mashed eggplant and simmer uncovered until a spoon drawn through the mixture leaves a brief trail.
- Season: Add turmeric, salt, and pepper. Stir well.
- Cook the eggs. Crack them into the skillet and stir gently through the eggplant. Continue cooking until the eggs are set and the centre reaches 160°F (71°C), the USDA guideline for egg dishes.
Serving Mirza Ghasemi
- Serve Hot: Serve Mirza Ghasemi hot as an appetizer with flatbread or as a side dish with rice.
- Garnish: If you like, top with fresh herbs or a sprinkle of sumac.
Tips for Perfect Mirza Ghasemi
- For a smokier result. Char the eggplants over a grill, turning them until the skin blackens and the flesh softens. The oven version will taste milder.
- Keep the garlic fragrant. If the garlic starts to color, take the pan off the heat and add the tomatoes before returning it to the burner.
- Adjust the texture before adding eggs. If the mixture looks watery, simmer it uncovered for a little longer.
For a closer look at food in Gilan, see our Rasht travel guide.
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