Mirza Ghasemi with Herbs and Noon Sangak
Appetisers,  Persian Classics,  Snacks,  Uncategorized,  Vegetarian

Mirza Ghasemi – A Classic Persian Appetiser

Mirza Ghasemi – A smokey aubergine dip with tomatoes and garlic

Mirza Ghasemi is a very popular appetiser in Persian cuisine. It is a smoked aubergine, tomato and egg dip that originally comes from Northern Iran. Make this as a starter for your guests or even as a substitute for dinner.

Mirza Ghasemi Recipe - A Delicious Aubergine Appetiser

Time:

Preparation: 30 min

Cooking: 30 to 60 min

Total: 1h to 1h 30 min

Ingredients (Serving 4 as a starter or 2 as a main):

3 aubergines/eggplants (the standard large ones)

7 small tomatoes (or 250g)

4 garlic cloves

4 medium eggs

4 tbsp butter

3 tbsp vegetable oil

1 tsp turmeric

2 to 3 tbsp tomato puree

black pepper

salt

fresh herbs, e.g. basil, mint, and terragon (to your liking)

your favourite bread

Mirza Ghasemi Recipe _ Smoked Eggplant Dip - A delicious Persian Appetizer

Instruction:

1. Smoke the aubergines

Method 1:

The best way to do this is over the barbecue. When I’m having a barbecue I usually smoke some aubergines in advance after I’m done with the kabab. Put the aubergines directly on the charcoal (at this point it shouldn’t be too hot anymore). Depending on the temperature of the charcoal you need to turn them sooner or later. The goal is to burn the skin so that the aubergines get a smokey flavour. The skin will be easily removable, and they become soft on the inside. Once all the skin is burnt put them on a plate and let them cool down. When they’re cold peel off the skin. It should come off easily. Put them in freezer bags in portions of three and seal them so no air remains in the bag. Freeze them and take them out a day before or on the day you want to prepare Mirza Ghasemi.

Method 2:

Alternatively you can smoke the aubergines over the gas hob to use them straight away. You can stick a fork in each side of the aubergine and hold them over the flame until the skin is burnt. Then leave them to cool down until you can touch them and peel the skin off.

2. Cook the tomatoes

Wash the tomatoes and put the whole tomatoes in a pan. Add 2 tbsp of butter, put the lid on, and put the pan on medium heat until the tomatoes’ skin has become wrinkly. Take the tomatoes out and let them cool down. Once cooled down remove the skin. Put the skinned off tomatoes back in the pan with their buttery juice.

3. Fry the garlic and tomato puree

In the meantime finely chop the garlic cloves or push them through a garlic press. Melt 2 tbsp butter in a frying pan (that has a lid, you’ll need it later) and also add 3 tbsp of vegetable oil. Fry the garlic in the butter oil mix on medium to low heat. Be careful not to burn the garlic as it tastes bitter if burnt. Once the garlic turns slightly brown add 2 tbsp tomato puree and let it simmer over low heat for about 10 minutes.

4. Cook the aubergines and tomatoes together

Add the defrosted or recently smoked aubergines to the pan with the garlic and tomato puree. Gently mash the skinned of tomatoes in their juice and also add them to the pan. Season with turmeric, black pepper and salt. Put it on medium to low heat and let the mixture simmer for 20 to 45 minutes. The cooking time depends on how much moisture is left in the aubergines. If you smoked them on the bbq it is likely that they are already quite dry. If you just smoked them over the gas stove they might still contain quite a bit of water and need to cook longer until the moisture evaporates. The end result should look something like this:

Mirza Ghasemi before the eggs are added | igotitfrommymaman.com
Aubergines, tomatoes, and garlic before the eggs are added

Now is the time to add any additional tomato puree if you would like to add more colour to the Mirza Ghasemi. Also taste it now and add more salt and black pepper if necessary.

5. Wash the herbs and let them dry in the meantime

It’s a good time now to wash the herbs and spread them out on a clean kitchen towel to dry.

6. Add inn the eggs

Move the tomato aubergine mix to one side of the pan. Crack 3 of the 4 eggs into the other half and mix them with your spatula or wooden spoon. Before the eggs become firm, mix them with the tomatoes and aubergines. When everything is well combined, turn off the heat. 

Mirza Ghasemi adding the eggs | igotitfrommymaman.com
Adding the eggs to the aubergines and tomatoes
Mirza Ghasemi before combining eggs and aubergines | igotitfrommymaman.com
Mirza Ghasemi before combining mixed eggs and aubergine mixture
Mirza Ghasemi
Mirza Ghasemi when it’s ready to serve

7. Fry an extra egg

You can fry another egg to serve it on top of your Mirza Ghasemi. If you like sprinkle a bit of paprika powder on top for a hint of colour.

8. Serve with bread and herbs

Serve the Mirza Ghasemi with your favourite bread and herbs. My favourite is Persian noon sangak but it tastes delicious with any type of bread. Stella and I usually finish these four starter portions instead of a full meal when we’re alone; it’s just too delicious not to finish it in one go. It makes for a scrumptious dinner alternative! However this will easily serve 4 people as an appetiser.

Mirza Ghasemi with Herbs and Noon Sangak


Mirza Ghasemi

Course Appetizer
Cuisine Persian
Keyword appetizer, aubergine, dip, eggplant, eggs, Mirza Ghasemi, starter, tomatoes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Hami

Ingredients

  • 3 large eggplants
  • 7 small tomatoes (or 1 1/4 cup)
  • 4 cloves garlic
  • 4 medium eggs
  • 4 tbsp butter
  • 3 tbsp vegetable oil
  • 3 tbsp tomato paste/puree
  • black pepper to taste
  • salt to taste
  • bread to serve

Instructions

1. Smoke the eggplants/aubergines

Method 1

  1. The best way to do this is over the barbecue. When I’m having a barbecue I usually smoke some eggplants in advance after I’m done with the kabab. 
  2. Put the eggplants directly on the charcoal. Depending on the temperature of the charcoal you need to turn them sooner or later. The goal is to burn the skin so that the eggplants get a smokey flavour, the skin will be easily removable, and they become soft on the inside. 
  3. Once all the skin is burnt put them on a plate and let them cool down. Once they’re cold peel of the skin. It should easily come off. 
  4. Put them in freezer bags in portions of three and seal them so no air remains in the bag. Freeze them and take them out a day before or on the day you want to prepare Mirza Ghasemi.

Method 2

  1. Alternatively you can smoke the eggplants over the gas hob to use them straight away. You can stick a fork in each side of the eggplant and hold them over the flame until the skin is burnt. Then leave them to cool down until you can touch them and peel the skin off.

2. Cook the tomatoes

  1. Wash the tomatoes and put them in a pan. Add 2 tbsp of butter, put on the lid, and put the pan on medium heat until the tomatoes’ skin has become wrinkly. Take the tomatoes out and let them cool down. Once cooled down remove the skin.

3. Fry the garlic and tomato paste

  1. In the meantime finely chop the garlic cloves or push them through a garlic press. 

    Melt 2 tbsp butter in a frying pan (that has a lid, you’ll need it later) and add 3 tbsp of vegetable oil. 

  2. Fry the garlic in the butter oil mix on medium to low heat. Be careful not to burn the garlic as it tastes bitter if burnt. 
  3. Once the garlic turned slightly brown add 2 tbsp tomato paste and let it simmer over low heat for about 10 minutes.

4. Cook the eggplants and tomatoes together

  1. Add the defrosted or recently smoked eggplants to the pan with the garlic and tomato puree. Gently mash the skinned of tomatoes and also add them to the pan. 

  2. Season with turmeric, black pepper and salt. 
  3. Put it on medium to low heat and let the mixture simmer for 20 to 45 minutes. The cooking time depends on how much moisture is left in the aubergines. If you smoked them on the bbq it is likely that they are already quite dry. If you just smoked them over the gas stove they might still contain quite a bit of water and need to cook longer until the moisture evaporates. The end result should look something like what you see in the picture.
  4. Now is the time to add any additional tomato paste if you would like to add more colour to the Mirza Ghasemi. Also taste it now and add more salt and black pepper if necessary.

5. Add the eggs

  1. Move the tomato eggplant mix to one side of the pan. Crack 3 of the 4 eggs into the other half and mix them with your spatula or wooden spoon. 

    Mirza Ghasemi before combining eggs and aubergines | igotitfrommymaman.com
  2. Before the eggs become firm, mix them with the tomatoes and aubergines. When everything is well combined, turn off the heat. 

6. Fry an extra egg

  1. You can fry another egg to serve it on top of your Mirza Ghasemi. If you like sprinkle a bit of paprika powder on top for a hint of colour.

7. Serve with bread

  1. Serve the Mirza Ghasemi with your favourite bread. My favourite is Persian noon sangak but it tastes delicious with any type of bread. Stella and I easily finish these four appetizer portions instead of a full meal when we’re alone. It makes for a delicious dinner alternative!

I hope you enjoyed making Mirza Ghasemi! Let me know what you think in the comments!

Are you looking for ideas on what to serve as a main dish? Take a look my Persian classics for inspiration.

Mirza Ghasemi Recipe _ Smoked Eggplant Dip - A delicious Persian Appetizer

SaveSave

SaveSave

SaveSave

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.