Mirza Ghasemi Recipe - Smokey Aubergine, Tomato and Egg Dip - Persian Recipes by I got it from my Maman
Appetisers,  Persian Classics,  Uncategorized,  Vegetarian

Mirza Ghasemi – Smokey Aubergine Tomato Dip

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. You can make it as a starter or as a substitute for dinner. I sometimes even have it for breakfast!

The most important ingredient for Mirza Ghasemi are the smoked aubergines/eggplants.

Here’s a tip: Smoke the aubergines in advance, the next time you have a BBQ. This way you make the most the charcoal and you’ll have smoked aubergines in the freezer, ready to use whenever you crave some Mirza Ghasemi. It saves you lots of time, plus the BBQ smokey flavour tastes much better than the gas hob smokey flavour. I’ll explain both methods in the recipe below.

Mirza Ghasemi Recipe - Smokey Aubergine, Tomato and Egg Dip - Persian Recipes | igoritfommymaman.com #persianrecipes #persianfood

Time

Prep: 30 min (Most of it can be done in advance)

Cook: 1h 5 min

Total: 1h 15 min to 1h 35 min

Ingredients (serving 4 as a starter or 2 as a main)

3 aubergines/eggplants (the standard large ones) (400g/14oz)

1 can of tomatoes or 7 small fresh tomatoes (400g/14oz)

2 eggs

6 garlic cloves

4 tbsp butter

2 tbsp tomato puree

2 tsp smoked paprika (optional to add extra smokiness)

1 tsp turmeric

1 tsp black pepper

1 tsp salt (or to taste)

Fresh herbs to serve (Parsley, basil, coriander/cilantro, watercress, mint, spring onions, red onions and radishes all go well with this dish. Pick your faves.)

Your favourite bread to serve

Method

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 or on a grid very close to it (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.

Smoking aubergines for Mirza Ghasemi | igotitfrommymaman.com
Smoked aubergines before removing the skin
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.

Cook the tomatoes, garlic and aubergines/eggplants

Finely chop the garlic cloves.

If you’re using fresh tomatoes, wash and chop them in large chunks.

Add 2 tbsp of butter to a pan and gently fry the chopped garlic in it over low to medium temperature for about 3 minutes.

Add the tomatoes (freshly chopped or canned ones), tomato paste and turmeric, combine everything and let the mixture simmer over medium temperature with the lid on.

After 30 minutes add the smoked aubergines to the mixture and combine everything well. Season with black pepper and salt. You can also add smoked paprika to intensify the smokey flavour further. Put the the lid back on and let the Mirza Ghasemi simmer for another 30 minutes.

Add in the eggs

Crack 2 eggs into the tomato aubergine mixture. Before the eggs become firm, carefully mix the the egg whites with the tomatoes and aubergines. Try not to combine the egg yolks with the mixture. They can be left runny, if you like them this way. Turn off the heat. 

Serve with your favourite bread and fresh herbs. Enjoy!

Mirza Ghasemi Recipe - Smokey Eggplant, Tomato and Egg Dip - Persian Recipes | igoritfommymaman.com #persianrecipes #persianfood

Mirza Ghasemi Recipe - Smokey Aubergine, Tomato and Egg Dip - Persian Recipes by I got it from my Maman
5 from 1 vote
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Mirza Ghasemi – Smokey Aubergine, Tomato and Egg Dip

Course Appetizer
Cuisine Persian
Keyword aubergine dip, eggplant dip, Mirza Ghasemi, Persian appetiser, Persian appetizer
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings 4 people
Author Hami

Ingredients

  • 3 3 aubergines/eggplants (the standard large ones) (400g/14oz)
  • 400 g canned tomatoes or 7 small fresh tomatoes (400g/14oz)
  • 2 eggs
  • 6 cloves garlic
  • 4 tbsp butter
  • 2 tbsp tomato paste
  • 2 tsp smoked paprika (optional to add extra smokiness)
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp salt (or to taste)
  • Fresh herbs to serve (Parsley, basil, coriander/cilantro, watercress, mint, spring onions, red onions and radishes all go well with this dish. Pick your faves.)
  • Your favourite bread to serve

Instructions

Smoke the aubergines

Method 1

  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 or on a grid very close to it (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

  1. 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.

Cook the tomatoes, garlic and aubergines/eggplants

  1. Finely chop the garlic cloves.

  2. If you’re using fresh tomatoes, wash and chop them in large chunks. 

  3. Add 2 tbsp of butter to a pan and gently fry the chopped garlic in it over low to medium temperature for about 3 minutes.

  4. Add the tomatoes (freshly chopped or canned ones), tomato paste and turmeric, combine everything and let the mixture simmer over medium temperature with the lid on.

  5. After 30 minutes add the smoked aubergines to the mixture and combine everything well. Season with black pepper and salt. You can also add smoked paprika to intensify the smokey flavour further. Put the the lid back on and let the Mirza Ghasemi simmer for another 30 minutes.

Add in the eggs

  1. Crack 2 eggs into the tomato aubergine mixture. Before the eggs become firm, carefully mix the the egg whites with the tomatoes and aubergines. Try not to combine the egg yolks with the mixture. They can be left runny, if you like them this way. Turn off the heat. 

  2. Serve with your favourite bread and fresh herbs. Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Mirza Ghasemi! Feel free to tag me with @igotitfrommymaman on Facebook or Insta, so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more recipes? Here are my other Persian classics!

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Thanks for stopping by!

Mirza Ghasemi Recipe - Smokey Aubergine, Tomato and Egg Dip - Persian Recipes | igoritfommymaman.com #persianrecipes #persianfood

2 Comments

    • Hami

      Hi Natalie, it’s one of my faves! You can eat it with any herbs you like. Cilantro, parsley, basil, watercress and mint all make great “Sabzi khordan”. It’s also nice with spring onions and radishes. Let me know anytime if you have any more questions. 🙂

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