Mirza Ghasemi
Mirza Ghasemi is a simple, hearty dish originating in northern Iran. The eggplant and tomato are traditionally prepared on an open flame grill to char the skin but a broiler works well also. Fresh garlic gives this dish the magic flavor, but if you are sensitive, reduce the amount to your taste.
Ingredients
- 2 medium eggplants
- 4 Roma tomatoes
- 5-6 cloves garlic minced
- ½ tsp tumeric
- 4 large eggs
- salt & pepper to taste
- 2-3 tbsp olive oil
- parsley, basil, mint garnish (optional)
Instructions
- Heat the over broiler for 5 minutes. If using a grill, heat on high flame.
- Wash and dry the eggplant and tomatoes. Pierce the eggplants with a knife several times to avoid it from bursting during cooking.
- If using a broiler, line a baking sheet with tin foil and place the eggplant and tomatoes on the baking sheet and place in the broiler, turning frequently to char all sides.
- If using a grill, place the eggplant and tomatoes directly on the grates and char all sides. The vegetables are done when they become soft and the skins are charred.
- Remove from the oven (or grill) and set aside to cool.
- When cool enough to handle, remove and discard the skins of the eggplant and tomatoes. Transfer to a clean cutting board and roughly chop.
- Heat the oil in a large pan. Add the garlic and saute over medium-low heat, taking care not to allow the garlic to brown.
- Add tomatoes and cook over medium heat for 10-15 minutes or until the juices evaporate, stirring frequently. Add tumeric, salt, and pepper and cook for an additional 5 minutes, stirring occasionally.
- Add eggplant and mix well. Allow to simmer for 5-10 minutes, stirring frequently. The mixture should be very soft.
- Make 4 wells into the mixture and crack the eggs into the wells, spacing apart so they cook evenly. Turn the heat to medium-low and cover with a lid. Cook the eggs until your liking, about 5-7 minutes.
- Remove from heat and tranfer to a dish. Garnish with basil, mint, or parsley if desired. Serve with soft, warm pita bread.