Mirza Ghasemi Persian Eggplants and Tomatoes

Mirza Ghasemi is a Persian eggplant and tomato dish that’s very flavorful. This vegetarian eggplant recipe is super easy to make and everyone will ask for seconds!

You’ve been loving our Persian recipes and I’m very happy about that. Some favorites are Persian chicken with saffron, Persian rice and tahdig and of course, ghormeh sabzi. The recipe I’m going to show you today is an easy dish made with smoked eggplants called mirza ghasemi.

What is mirza ghasemi?

This is a Persian eggplant dish with origins in the northern region of Iran. This vegetarian dish is made with just a few ingredients such as charred eggplants and tomatoes and comes together in no time. It can be served as an appetizer or main dish and the flavors are absolutely delightful. This eggplant and tomato dish is naturally gluten free as well.

What do I need to make this Persian recipe?

If you love Persian food, this easy Persian recipe is totally up you alley. This recipe is made with ingredients that you might even have in your fridge right now!

This Persian eggplant recipe calls for just a few ingredients:

• Eggplant (aubergine)
• Tomatoes
• Garlic
• Eggs
• Turmeric and black pepper

Mirza ghasemi is a basic and delicious dish that can be made with ingredients you can easily find. The flavors for this eggplant recipe come from smoked eggplants.

How to make mirza ghasemi

Start with smoking the eggplants over the grill or simply by placing them on the direct flame of your gas stove top. Smoke and roast the eggplants until the skin is completely charred and the flesh is soft. Peel the eggplants and finely chop or mash the flesh and set aside. I usually smoke the tomatoes as well but you can easily skip this step.

In a large pan, heat olive oil and saute garlic until golden. Add in chopped tomatoes and cook until the extra water starts evaporating. Add in mashed smoked eggplants and spices. cook until it’s thickened and excess water is almost completely evaporated.

Break the eggs into the pan and start mixing the eggs into the eggplant mixture until cooked. Always serve mirza ghasemi warm with some bread or Persian style rice (Katteh).

What kind of eggplants should I use?

I have used globe, Italian and Chinese eggplants and they’ve all worked perfectly. Globe eggplants have more flesh so it’s probably easier to use those.

Can I make mirza ghasemi without smoked eggplants?

Yes. If for any reason you’re not able to smoke eggplants at home, you can simply roast them by broiling them in the oven for about thirty minutes and then proceed with the recipe. You can also buy smoked eggplant from Mediterranean or Turkish stores. They usually come in glass jars. If using store bought smoked eggplants, simply add them to the tomatoes.

Notes and tips for making mirza ghasemi

• Mirza ghasemi can be served with fresh middle eastern style bread such as lavash or pita as an appetizer or with rice as a main dish.
• The eggs can be scrambled or fried separately and served with eggplants and tomatoes.
• Store the leftovers in an airtight container and refrigerate for up to two days.
• You can use either fresh to canned diced tomatoes to make mirza ghasemi.
• The main flavors of this dish come from charred eggplant and garlic, so don’t go light on garlic and make sure you’re using fresh garlic and not garlic powder.

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Mirza Ghasemi Persian Smoked Eggplants and Tomatoes

Mirza Ghasemi is a Persian eggplant and tomato dish that's very flavorful. This vegetarian eggplant recipe is super easy to make and everyone will ask for seconds! 

Course Appetizer, Main Course

Cuisine Persian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 246kcal

Author Shadi HasanzadeNemati

Ingredients

• 3 globe eggplants
• 3 tbsp olive oil extra virgin
• 7 cloves garlic minced
• 4 roma tomatoes diced
• 1/2 tsp turmeric
• 1/2 tsp black pepper
• 1 tsp salt
• 3 eggs lightly beaten

Instructions

• Pierce the eggplants using a fork. Char them by placing them on a grill or directly on the flame of gas stove top. Rotate them regularly to make sure they're charred on all sides. 
• The eggplant skin must get completely charred and the flesh should be softened. 
• Let the eggplants cool for some minutes then carefully peel off the charred skin.
• Mash or chop the eggplants finely and set them aside. 
• In a large pan, heat the olive oil and saute the minced garlic until almost golden. 
• Add in diced tomatoes and cook until the excess water starts evaporating. 
• Add in mashed eggplants and stir well. Raise the heat to medium high and cook until the excess water is almost completely evaporated. 
• Add in turmeric, black pepper and salt. Combine well with the other ingredients. 
• Add in the eggs and mix well until the eggs are cooked. 
• Serve warm with bread or rice and fresh herbs. 

Notes

• You can use fresh or canned tomatoes to make mirza ghasemi. 
• Find smoked eggplants in jars at Turkish and Mediterranean shops. 
• Mirza ghasemi can be served with fresh middle eastern style bread such as lavash or pita as an appetizer or with rice as a main dish.
• The eggs can be scrambled or fried separately and served with eggplants and tomatoes.
• Store the leftovers in an airtight container and refrigerate for up to two days.
• The main flavors of this dish come from charred eggplant and garlic, so don't go light on garlic and make sure you're using fresh garlic and not garlic powder.

Nutrition

Calories: 246kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 639mg | Potassium: 1000mg | Fiber: 11g | Sugar: 14g | Vitamin A: 774IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 2mg