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Mirza Ghasemi

Mirza ghasemi is a starter made from grilled eggplant, with a smoky taste, typical of northern Iran and the Caspian Sea.

Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Servings: 6 people
Calories: 216 kcal
Course: Appetizer
Cuisine: Persian , Iranian

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

Instructions

    Cup of Yum
  1. Using a skewer, prick the eggplants all over.
  2. 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.
  3. Let them cool in a plastic bag, then peel them carefully and discard the charred skin.
  4. Then place the eggplants on a cutting board and finely chop their flesh using 2 knives.
  5. 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.
  6. Thread the garlic cloves on a skewer and grill them without burning them. Peel them and, on a cutting board, chop them with knives.
  7. Heat 2 tablespoons of olive oil in a small pan over medium heat, and add the chopped eggplant.
  8. Sauté for 15 minutes over low to medium heat, stirring occasionally until mixture is drier.
  9. 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.
  10. Add the turmeric and mix for a few seconds.
  11. Add the tomatoes and sauté over low to medium heat for 15 minutes, stirring frequently, until almost puréed.
  12. Add the tomato paste and, if the mixture is too dry, add 2 tablespoons of water if necessary.
  13. Add the remaining 2 tablespoons of olive oil, season with salt and pepper, and mix well.
  14. Cook again for 3 minutes, stirring frequently.
  15. Lower the heat to the minimum and break the eggs over the tomatoes.
  16. 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.
  17. Then add the eggplants and mix. Adjust salt if necessary.
  18. Decorate with mint leaves.
  19. Serve preferably with barbari bread.