Mirza Ghasemi (Persian Smoky Eggplant Tomato Dip)

Mirza Ghasemi is a delicious and well-loved dish from northern Iran, especially the Gilan region. It’s a perfect example of persian food with eggplant, made with smoky roasted eggplants, juicy tomatoes, garlic, and eggs. The rich flavor and comforting taste of Mirza Ghasemi make it a favorite for many, whether served with rice or fresh bread. What’s more, it’s considered a type of fast persian food — simple to prepare and ready in no time, making it perfect for busy days when you want something healthy and full of flavor. If you’re curious to try authentic Persian food, this easy and tasty dish is a great place to start!

How To Make Mirza Ghasemi?

To prepare a special Mirza Ghasemi, first roast the eggplants, peel them, mash them, and set them aside. Peel and prepare the tomatoes. In a pan with some oil, sauté the garlic and turmeric, then add the eggplants and tomatoes. Cook the mixture until the oil separates and the tomato juice evaporates. Adding tomato paste is optional. Finally, add the eggs and mix them with the other ingredients. Season the Mirza Ghasemi with salt and pepper, and serve once the dish is well cooked and the flavors have come together.

Mirza Ghasemi Recipe – Step by Step Guide

Step 1: Preparing the eggplants

To make a delicious Mirza Ghasemi, start by washing the eggplants. Grill them whole, with the skin on, over charcoal or directly on the stovetop flame. Once the eggplants are nicely charred and cooked through, place them on a tray and cover the tray with plastic wrap. This helps loosen the skin.

Step 2: Peeling and chopping the eggplants

Let the eggplants cool for a bit. The steam trapped under the plastic wrap will make it easier to peel them. Once cooled, peel off the skin and finely chop the eggplants. Set them aside. Peel and chop the onion as well.

Step 3: Sautéing the onion and garlic

Heat a bit of oil in a pan over medium heat. Add the chopped onion and sauté until golden. Then add the minced or grated garlic and cook for another minute until fragrant.

Step 4: Adding spices

Next, sprinkle in the salt, turmeric, and black pepper. Give it a good stir so the spices release their aroma. Meanwhile, peel the tomatoes and puree them in a food processor. Add the tomato puree to the pan and cook until the sauce thickens and the tomato juices evaporate.

Step 5: (Optional)

If you like, you can add a spoonful of tomato paste at this stage for a deeper color and richer flavor.

Step 6: Adding the eggplants and letting the flavors blend

Once the sauce has thickened, add the grilled and chopped eggplants. Let everything cook together for about 15 minutes so the eggplants soak up the flavorful sauce.

Step 7: Adding the eggs and finishing the dish

You can either fry the eggs separately and serve them on top, or crack them directly into the pan over the Mirza Ghasemi. Cover the pan and let the eggs cook through, or stir them in so they mix into the dish and create a nice texture. Serve your Mirza Ghasemi, a truly tasty Persian food with eggplant, with fresh flatbread and herbs on the side

Helpful Tips for Making Delicious Mirza Ghasemi

• For an authentic smoky flavor, grill the eggplants over charcoal or directly on the stove flame. This is a popular method in northern Iran and gives an unbeatable smoky taste.
• If you’re not a fan of smoky flavors or short on time, roasting the eggplants in the oven is a great alternative. It offers a milder but still tasty result.
• To easily peel tomatoes, boil them in hot water for 5 minutes. Once cooled slightly, their skins will come off easily.
• Use eggplants without many seeds and with tender, sweet flesh for the best texture and flavor.
• The ratio of tomatoes to eggplants should always be about one-third, not half and half.
• Using meaty tomatoes with a slightly tangy flavor really enhances the taste of the dish.