Ingredients:

• Salt – to taste

• Tomatoes, diced – 3 medium

• Tomato paste – 1 tablespoon (optional)

• Eggs – 3 medium

• Turmeric – 1 teaspoon

• Fresh garlic – 1 bulb

• Long eggplants – 8 (about 1 kg)

• Black pepper – to taste

• Oil – as needed

Instructions:

1- First, wash the eggplants and prepare them for grilling. Make lengthwise cuts on their skin with a knife so that the flesh cooks evenly while grilling. If possible, it is best to grill the eggplants over charcoal to achieve a better smoky flavor, although they can also be grilled over a gas flame or even on a baking tray in the oven.

2- After the eggplant skin has charred and the flesh has softened (if unsure, you can insert a matchstick into the eggplant—if it goes in easily, the eggplant is cooked), peel off the skin. An important point is to peel the eggplants while they are still hot; once they cool down, the skin becomes difficult to remove along with the flesh. So, work quickly and peel them while they are warm.

3- Now, mash the eggplants in a bowl until they are completely soft. In another bowl, crush or grate the garlic. Heat oil in a pan and add the crushed garlic along with salt, black pepper, and turmeric. Once the garlic turns golden, add the mashed eggplants and sauté the mixture over low heat. At this stage, add the diced tomatoes to the pan and cook on low heat for about 15 minutes, allowing the liquid to evaporate.

4- After the cooking time, once the mixture starts to release oil, stir it well. If desired, you can add a little tomato paste and lemon juice. In a separate pan, fry a few eggs in oil, and when they begin to set, add them to the Mirza Ghasemi mixture. Stir everything together for a few minutes until fully combined.

Mirza Ghasemi is an Iranian dish that vegetarians can also enjoy. In Iran, it is considered a Northern dish and originates from the Gilan province. However, Mirza Ghasemi is popular throughout the country and is even served as an appetizer in some regions.

It is said that Mirza Ghasemi was first prepared during the Qajar era (18th and 19th centuries). According to local accounts, Mohammad Ghasem Khan, the governor of Rasht (the capital of Gilan province), was the first to make this dish, and it was named after him. Later, the dish traveled across Iran with the same recipe and gained many fans.

Ingredients for Preparing Mirza Ghasemi

Preparing the ingredients and cooking some Iranian dishes can be time-consuming, but Mirza Ghasemi is an exception. It can even be considered an Iranian “fast food,” which, unlike typical fast foods, is very healthy as it is made entirely from vegetables. In addition to being healthy, the affordability of its ingredients is another advantage of this dish.

To prepare Mirza Ghasemi for four people, you will need the following ingredients:

• Eggplants: 6

• Garlic: 5 cloves

• Tomatoes: 2 or 3

• Eggs: 2 or 3

• Oil: 1/3 cup

• Turmeric powder: 1 teaspoon

• Salt, pepper, and parsley or mint leaves: to taste

If you are using medium-sized eggplants, six will be enough; however, if the eggplants are small, you should use more. Note that the skin of the eggplants should not be peeled when cooking Mirza Ghasemi.

Garlic adds a great flavor to the dish. Chop or grate the garlic. If you wish, you can crush it, but this is not recommended.

Choose medium-sized tomatoes and chop them before you start cooking. If you peel the tomatoes before chopping, you won’t have to deal with tomato skins when serving! To make peeling easier, make a small cross-shaped cut at the bottom of each tomato.

Mirza Ghasemi Recipe

1. Wash the eggplants with cold water. Then, roast them over charcoal or on a gas stove. When the skins are slightly charred and the flesh becomes soft, let them cool. Peel the eggplants and set them aside. Be careful not to leave the eggplants on the heat for too long, as they may become too smoky, which might not suit your taste.

2. Place the garlic and turmeric in a pot and sauté them lightly in oil. When the garlic turns golden, add the eggplants and mix well. At this stage, you can use butter instead of oil if you prefer.

After a few minutes, add the tomatoes, salt, and pepper to the mixture. Cover the pot and cook over low heat for 15 minutes. To prevent the ingredients from sticking to the bottom, remove the lid and stir the mixture every few minutes.

At this stage, if you want the Mirza Ghasemi to have a darker color, you can also add tomato paste.

3. When the mixture has thickened and is no longer watery, add the eggs. If you are vegetarian and avoid animal products, you can skip the eggs. Before adding them, break the eggs into a bowl, season with salt and pepper, and beat well. After adding the eggs to the mixture, sauté them until they are fully combined with the eggplants and tomatoes and cooked through.

Your dish is ready!

At this stage, instead of beating the eggs separately, you can break them directly into the pot. Some people prefer to crack the eggs on top of the Mirza Ghasemi and leave them whole. In that case, cover the pot for a few minutes to allow the eggs to cook thoroughly.

Mirza Ghasemi is usually served on a plate and garnished with mint or parsley. It can be enjoyed both as an appetizer and as a main dish (with bread or rice). To fully enjoy Mirza Ghasemi, serve it with Sangak, a traditional Iranian bread.

Fresh herbs, yogurt, lettuce salad, Shirazi salad, and chopped cucumbers are the most common accompaniments served with this dish. Thanks to its plant-based ingredients and healthy cooking method, Mirza Ghasemi is a dish that vegetarians can also enjoy.