Mirza Ghasemi (Persian Eggplant Tomato Dip)
Mirza Ghasemi is a popular vegetarian dish from Northern Iran, known for its comforting smoky flavours and simple, aromatic ingredients. This dish combines charred or roasted eggplants with the boldness of garlic and the juicy sweetness of tomatoes, all gently mixed with beaten eggs for a rich, velvety texture.
Traditionally served with warm Iranian bread, Mirza Ghasemi is versatile enough to be enjoyed as a nourishing breakfast, a light lunch, or a satisfying dinner. Its easy preparation makes it a go-to meal for those busy days when you want something wholesome and homemade without much effort.

Ingredients Used For Mirza Ghasemi (Persian Eggplant Tomato Dip)
Eggplant Tomato Dip:
Eggplants: Eggplants form the base of this dish, providing a rich and creamy texture. Roasting or charring them gives a smoky depth to the flavour, which is key to the signature taste of Mirza Ghassemi.
Garlic : Garlic adds a pungent, savory depth to the dish. Fried until golden, it brings out sweetness that complements the smoky eggplants and tomatoes.
Eggs: The eggs are beaten and gently mixed into the cooked vegetables, adding a subtle richness and binding the ingredients together for a heartier texture.
Tomatoes: Tomatoes introduce freshness and acidity, balancing the smokiness of the eggplants. They also help create a moist consistency and deepen the umami profile of the dish.
Turmeric Powder: This spice imparts a warm, earthy note and gives the dish a golden hue. Turmeric is often used in Persian cuisine for its colour and subtle bitterness.
Cooking Oil: The oil helps fry the garlic and vegetables, infusing the dish with richness. It also ensures that the eggplants and tomatoes don’t stick to the pan while cooking.
Tomato Paste: Tomato paste intensifies the tomato flavour while adding a thicker consistency to the dish. It also brings a touch of sweetness that complements the acidity of the fresh tomatoes.
Salt and Pepper: Essential for seasoning, these elevate all the other flavours and bring balance to the dish.

Garnish:
- Garlic Cloves : Fried garlic is used as a garnish, adding a crispy texture and extra layers of flavor.
- Onion: Caramelized onions bring sweetness and a soft texture, balancing out the sharper, smokier elements.
- Cherry Tomatoes: Lightly fried cherry tomatoes add a burst of sweetness and colour to the finished dish.
Alternative Ingredients
Zucchini: For a lighter version, you can substitute zucchini for eggplants. They won’t provide the same smoky flavour, but they offer a milder and fresher taste.
Shallots: If you prefer a milder onion flavour, shallots can be used in place of garlic or as an addition.
Smoked Paprika: If you can’t char the eggplants, a pinch of smoked paprika can help mimic the smoky flavour.
Vegetable Oil: Olive oil can be substituted for regular cooking oil if you want a richer, more Mediterranean flair.
Canned Tomatoes: When fresh tomatoes aren’t in season, high-quality canned tomatoes can replace the fresh ones, though the flavour will be slightly different.
Vegan Version: Replace the eggs with a tofu scramble for a vegan-friendly alternative while maintaining the dish’s texture.
Preparation Tips for Mirza Ghasemi (Persian Eggplant Tomato Dip)
- Charring Eggplants: For a deep smoky flavour, roast the eggplants directly over an open flame on the stovetop. Rotate them frequently to ensure even charring. If you prefer a less smoky flavour, roasting in the oven is also effective.
- Eggplant Handling: After roasting, let the eggplants cool slightly before peeling them. This will make peeling easier and less messy.
- Peeling Tomatoes: To easily peel the tomatoes, score a small “X” on the bottom before blanching. Once blanched, the skin should peel off effortlessly.
- Egg Incorporation: When adding the eggs, stir gently to avoid scrambling them too much. The goal is to mix them into the vegetables smoothly for a creamy texture.
Serving Tips for Mirza Ghasemi (Persian Eggplant Tomato Dip)
- Accompaniments: Mirza Ghassemi is traditionally served with Iranian flatbreads such as lavash or sangak. It can also be served with pita or baguette as an alternative.
- Serving Temperature: The dish can be served warm, which intensifies the smoky flavours, or cold for a refreshing yet hearty option, perfect for hot days.
- Plating: For a visually appealing presentation, place the dish in a shallow bowl and garnish with fried garlic, caramelized onions, and cherry tomatoes. Sprinkle some freshly chopped parsley or coriander for a pop of colour.
Storage Tips
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavours often deepen the next day, making it even tastier.
Freezing: While it’s best enjoyed fresh, you can freeze Mirza Ghassemi for up to 1 month. Let it cool completely before transferring to a freezer-safe container.
Reheating: When reheating, use a low flame or microwave in short intervals to prevent overcooking the eggs. If it becomes too dry during reheating, add a splash of water or a little oil to restore moisture.
Mirza Ghasemi
Ingredients
- 8 small seedless eggplant
- 4 cloves garlic, finely chopped
- 4 eggs
- 2 large tomatoes
- ½ tsp turmeric powder
- ⅓ cup cooking oil
- 1 tbsp tomato paste
- salt and pepper, to taste
Garnish
- garlic cloves, thinly sliced
- onion, thinly sliced
- cherry tomatoes
Instructions
- Preheat the oven to 180℃ and roast the eggplants for 25 to 30 minutes, or char the eggplants over a gas flame for 8 to 10 minutes until the for a smoky flavour.
- Process the eggplants: Peel the cooled eggplants and remove the tops. Cut the eggplants into small pieces.
- Prepare the tomatoes: In a small pot, bring water to a boil and blanch the whole tomatoes for 2-3 minutes. Remove from the pot, allow to cool slightly, then peel and chop into small pieces.
- Cook the garlic and vegetables: In a skillet, heat the cooking oil over medium heat and fry the garlic until golden. Add the chopped eggplants and continue to fry for 3-4 minutes. Add the chopped tomatoes, turmeric, tomato paste, salt, and pepper, and continue to cook until the excess water evaporates.
- Add the eggs: In a separate bowl, beat the eggs well with a fork, seasoned with salt and pepper. Pour the eggs into the skillet and gently mix with the vegetables. Cook for an additional 1-2 minutes, or until the eggs are just set.
- Prepare the garnish: In a small pan, fry the garlic until golden brown. Remove from pan. Then fry the onion until caramelized. Remove from pan. Lastly, pan fry the cherry tomato for about 4-5 minutes. Remove from pan.
- Serve: Dish out the Mirza Ghasemi and serve it either warm or cold, accompanied by Iranian bread for a complete meal.
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