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.