Mirza Ghasemi is an exquisite, vegetarian dip from the northern region of Iran, with smoked aubergines (eggplants), tomatoes and garlic. And its crowning glory? The eggs that are stirred in right at the last minute.
Mirza Ghasemi is said to have been created by a former governor of Rasht, the capital of Gilan province, along the Caspian Sea in the north of Iran.
Eggplant is a key ingredient in Iranian cuisine, it can be used in many recipes such as Khoresh Bademjan or Kashk Bademjan for example.
This recipe of Mirza Ghasemi, smoked eggplant with garlic that can be eaten with a good Lavash bread will delight vegetarians and carnivores!
Mirza Ghasemi is a kind of Iranian eggplant caviar recipe that gives eggplants a slightly smoky flavor and a lot of depth. Mirza Ghasemi, originally from Gilan Province in northern Iran, is on the menu of many Iranian restaurants around the world. So give this recipe a try and treat yourself!
You don’t need much to make this smoky Persian dip. The main players are aubergines, garlic, tomatoes and eggs.
Cooking Mirza Ghasemi
It’s pretty straightforward. The charring of the aubergines is probably the only part that is out of the ordinary (relatively speaking). This is what we’ll be doing:
Char and smoke the aubergines using whatever method you can/want.
Cool and peel the aubergines.
Get the tomato based sauce going and cook everything to a soft, pulpy and fairly dry state.
Stir the eggs through and finish off with poaching the egg yolks, if you want. Like in Shakshuka.
Garnish with fresh herb of your choice and some freshly ground black pepper.