Mirza Ghasemi

Experience the smoky, rich flavors of Mirza Ghasemi, a Persian eggplant dish infused with garlic and tomatoes. Perfect for a cozy weeknight dinner or a delightful appetizer at your next gathering.

• 2 medium eggplants
• 3 cloves garlic
• 2 large eggs
• 1 cup tomatoes
• 3 tablespoons olive oil
• to taste salt and pepper
• 1 teaspoon turmeric

Method

1. 1

   Start by grilling the eggplants over an open flame or in a broiler until the skin is charred and the flesh is tender. This should take about 10-15 minutes.

2. 2

   Once grilled, place the eggplants in a bowl and cover with plastic wrap for about 5 minutes. This will help loosen the skin.

3. 3

   Peel the skin off the eggplants, then chop the flesh and set aside.

4. 4

   In a pan, heat the olive oil over medium heat. Add the chopped garlic and sauté until fragrant, about 1-2 minutes.

5. 5

   Add the chopped tomatoes and turmeric (if using) to the pan. Cook until the tomatoes are soft, about 5-7 minutes.

6. 6

   Stir in the chopped eggplant and mix well. Season with salt and pepper to taste.

7. 7

   Make a well in the mixture and add the beaten eggs. Stir continuously until the eggs are fully cooked and the mixture is well combined, about 5 minutes.

8. 8

   Serve warm, garnished with additional olive oil if desired, alongside bread or rice.