Persian · Main
Smoky eggplant, tomato and garlic folded with softly set eggs.
Photo by Diako1971 · CC BY-SA 3.0
Mirza ghasemi from Gilan depends on genuinely smoky eggplant. Its soft flesh cooks with abundant garlic and tomato before eggs are folded into the concentrated mixture.
Technique notes
Persian kitchen
Mirza ghasemi is a northern Iranian dish of fire-smoked eggplant, tomato, garlic and eggs.
Broil or grill eggplants, turning, until skins are black and flesh collapses, 18–25 minutes. Cover, peel and chop.
Cook garlic in oil until pale gold. Add turmeric and tomatoes; cook 12–15 minutes until thick.
Stir in eggplant, salt and pepper; cook 8 minutes, mashing lightly.
Make wells, add eggs and fold gently over low heat until softly set.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Mirza ghasemi from Gilan depends on genuinely smoky eggplant. Its soft flesh cooks with abundant garlic and tomato before eggs are folded into the concentrated mixture.
Refrigerate promptly for up to 2 days and reheat until steaming.
Serve with warm flatbread, rice, fresh herbs and pickles.
