Mirza Ghasemi — Smoked Eggplant Dip, Persian Style
Mirza Ghasemi is a signature appetizer from northern Iran, where flame-grilled eggplants meet slow-cooked tomatoes and garlic to create a smoky, comforting dip. You'll love its melt-in-the-mouth texture and captivating aroma that evokes the markets of Rasht. It's simple, rustic, and incredibly tasty — perfect for a get-together with friends or a light meal. Treat yourself to this authentic recipe that brings a Persian touch to your table.
Ingredients
- Eggplants3 large
- Ripe tomatoes4 medium
- Garlic4 cloves
- Eggs2
- Olive oil3 tbsp
- Turmeric1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Flatbread or lavashfor serving
Instructions
- 1
Grill the whole eggplants over a flame or in the oven until the skin is charred and the flesh is tender. Let cool, then peel and roughly chop.
- 2
In a pan, heat the olive oil and sauté the chopped garlic until golden.
- 3
Add the diced tomatoes, turmeric, salt, and pepper. Simmer for 10 minutes until the tomatoes are soft.
- 4
Stir in the grilled eggplants and lightly mash. Cook for 5 minutes to blend the flavors.
- 5
Crack the eggs into the pan and stir quickly until set. Adjust seasoning.
- 6
Serve hot or at room temperature with flatbread.
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