Mirza Ghasemi
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Mirza Ghasemi
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Mirza ghasemi is a starter made from grilled eggplant, with a smoky taste, typical of northern Iran and the Caspian Sea.
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Ingredients
- 7 large eggplants
- 5 ripe tomatoes (preferably Roma)
- 10 cloves garlic
- 1 tablespoon tomato paste
- 6 eggs
- 1 teaspoon Turmeric
- 6 tablespoons olive oil
- salt
- black pepper
- 3 mint leaves , whole and / or chopped
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Instructions
- Using a skewer, prick the eggplants all over.
- Place the eggplants directly over an open flame, on a barbecue, in a wood-burning oven or, ideally in a tandoor, and cook them until they blacken and blister all over.
- Let them cool in a plastic bag, then peel them carefully and discard the charred skin.
- Then place the eggplants on a cutting board and finely chop their flesh using 2 knives.
- Grill the tomatoes also for a few minutes, just enough time to lightly burn their skin, then, on a cutting board, peel them and cut them into small cubes.
- Thread the garlic cloves on a skewer and grill them without burning them. Peel them and, on a cutting board, chop them with knives.
- Heat 2 tablespoons of olive oil in a small pan over medium heat, and add the chopped eggplant.
- Sauté for 15 minutes over low to medium heat, stirring occasionally until mixture is drier.
- Heat 2 tablespoons of oil in a large skillet or sauté pan over low to medium heat. Reduce the heat and add the garlic and sauté over low heat for a few minutes until it begins to brown.
- Add the turmeric and mix for a few seconds.
- Add the tomatoes and sauté over low to medium heat for 15 minutes, stirring frequently, until almost puréed.
- Add the tomato paste and, if the mixture is too dry, add 2 tablespoons of water if necessary.
- Add the remaining 2 tablespoons of olive oil, season with salt and pepper, and mix well.
- Cook again for 3 minutes, stirring frequently.
- Lower the heat to the minimum and break the eggs over the tomatoes.
- Let the whites set lightly before starting to stir gently, to break up the yolks and scramble the eggs while having pieces of white and yolk visible.
- Then add the eggplants and mix. Adjust salt if necessary.
- Decorate with mint leaves.
- Serve preferably with barbari bread.
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