AppetizerSide Dish

Mirza Ghasemi (Smoked Eggplant Dip)

Name: Mirza Ghasemi (Smoked Eggplant Dip)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: persian
Ingredients: 2 pcs eggplant medium; 2 pcs tomato diced; 4 clove garlic minced; 2 pcs egg beaten; 3 tbsp olive oil; 0.5 tsp turmeric powder; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

Mirza Ghasemi is a smoky and flavorful Persian dip or spread, made with fire-roasted eggplant, tomatoes, garlic, and eggs. This vegetarian dish is perfect as an appetizer with warm bread or as a light main course.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 189 kcal

VegetarianGluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcseggplant, medium
2 pcstomato, diced
4 clovegarlic, minced
2 pcsegg, beaten
3 tbspolive oil
0.5 tspturmeric powder
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

gas stove · fork · broiler · grill · large skillet · cutting board · knife · potato masher

The method

Step by step

1
Roast the eggplants directly over an open flame on a gas stove, grill, or under a broiler until the skin is charred and the flesh is very soft, turning occasionally.
About 15 min
Cook’s note: If using a broiler, place eggplants on a foil-lined baking sheet and broil for 7-10 minutes per side.
2
Once cool enough to handle, peel the charred skin from the eggplants. Roughly chop the smoky flesh and set aside.
About 5 min
Cook’s note: Placing the hot eggplants in a bowl and covering it with plastic wrap for 5 minutes will make peeling easier.
3
Heat the olive oil in a large skillet over medium heat.
About 1 min
4
Add the minced garlic and turmeric powder to the skillet and sauté for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
5
Stir in the diced tomatoes, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
About 7 min
6
Add the chopped eggplant to the tomato mixture. Mash it with a fork or potato masher to combine well with the tomatoes. Continue to cook for 5 minutes, allowing flavors to meld.
About 5 min
7
Make a well in the center of the eggplant mixture and pour in the beaten eggs. Scramble the eggs in the well until just cooked, then mix them into the eggplant mixture.
About 3 min
8
Cook for another 2-3 minutes, stirring, until any excess liquid has evaporated and the mixture is thick.
About 3 min
9
Serve warm with fresh bread or as a side dish.

Per serving

Nutrition

75%Score

Calories: 189.4kcal
Protein: 5.9g
Carbs: 14.4g
Fat: 13.4g
Fibre: 5.8g
Sugar: 7.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Mirza Ghasemi in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over low heat or in the microwave until warmed through.