popular in Northern Iran, where aubergine, garlic and eggs are the three main components in almost everything
Mirza Ghasemi - known as a Persian smoked eggplant side dish - is a popular dish in the north of Iran and is typically served with flatbread or even with rice. It is made with grilled eggplants diced tomatoes, garlic and eggs.
If you are vegan or preparing this dish for one, leave out the eggs as this dish is super tasty even without the eggs. The smokiness of the aubergine, the tanginess of the tomatoes together with the strong taste of garlic always makes me think how well-thought this dish is. The ingredients and the method of preparation work perfectly together.
- 2 large aubergines
- 5 large garlic cloves, crushed
- 250ml (1 cup) passata
- 2g (1 tsp) turmeric
- salt and pepper
- optional: 4 large eggs
- place each aubergine over a hob burner on a medium heat, turning once the peel is burned and one side is soft to the touch
- take the aubergines off the flame and set aside to cool
- remove the skin gently, making sure not to discard any of the flesh
- once peeled, chop into cubes and set aside
- fry the garlic in vegetable oil for about 30 seconds before adding turmeric and the aubergine, stirring well
- add the passata and season generously
- stir and simmer on medium heat until the moisture from the tomatoes has evaporated
- optional: break the eggs into the pan and mix well
- if you want bigger chunks of egg in the final dish, fry them in separately first and add just before serving
Garnish with fresh mint and spring onions and serve with flatbread or on top of steamed rice.