Mirza Ghasemi is a delicious Persian eggplant dish with origins in the northern region of Iran, where my mom is from . The ingredients consist mainly of charred eggplants and tomatoes with some fragrant spices, and is extremely flavourful. It can be served as an appetizer or main dish. When we were kids, my mom made it for us as a main dish, serving it with Basmati rice. When she made it for guests, as an appetizer, she served it with small triangular pieces of pita bread This vegetarian dish will even have meat lovers asking for seconds!
INGREDIENTS:
4 large Eggplants/Aubergine (choose the lighter ones, they have less seeds)
4 large Tomatoes
1 entire bulb of Garlic, pressed/minced
4 Eggs
1 teaspoon of Turmeric
salt to taste
olive oil
2 tablespoons of Butter
STEPS:
1. Barbecue/smoke aubergine and tomatoes until soft. I cooked them in the smoker, over an open flame, until they were very soft on all side. This took approximately 45 minutes.
2. Peel skin from the aubergine and tomatoes.
3. Heat pan on medium with tablespoon of olive oil and add the turmeric.
4. Add the pressed garlic and fry (do not allow garlic to turn golden, just translucent).
5. Add aubergine and tomatoes, stirring constantly. Increase heat to medium-high.
6. Add butter
7. Stir, stir, stir!
8. Allow to simmer until water/juices have evaporated (uncovered).
9. Make small gaps in the pan, to allow for eggs to be cracked. Imagine you are digging holes in the sand, make them just big enough for each egg to sit in.
10. Cook until egg whites have cooked through (stir the egg through if desired or allow eggs to stay whole).
11. Season with salt to taste.
12. Bon appétit!