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

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!