Mirza Ghasemi Persian Eggplant Dip
Dive into the rich, smoky flavors of Mirza Ghasemi, a beloved Persian eggplant dip that’s as captivating as it is comforting. This delightfully aromatic dish features roasted or flame-charred eggplants blended with ripe tomatoes, garlic, and a touch of turmeric for a golden hue and earthy depth. A pair of gently stirred eggs add creaminess, transforming this simple dip into a hearty, versatile dish that's perfect as a starter, side, or light meal. Serve it warm with freshly baked bread or fragrant Persian rice for a true taste of Iran. With its velvety texture, fragrant spices, and vibrant garnish of parsley or mint, this gluten-free delight is sure to impress both adventurous eaters and lovers of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 medium ripe tomatoes
- 6 pieces garlic cloves
- 2 large eggs
- 4 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon optional chopped parsley or mint (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplants in several places with a fork and roast them on a baking sheet in the oven for 30-35 minutes, turning occasionally, until the skins are charred and the flesh is soft. Alternatively, you can char the eggplants over an open flame for a smoky flavor.
While the eggplants are roasting, bring a pot of water to a boil. Score an 'X' at the bottom of each tomato and blanch them in boiling water for 30 seconds. Transfer them immediately to an ice water bath to cool, then peel the skin, remove the seeds, and finely chop the tomatoes.
Peel and finely chop the garlic cloves.
Once the eggplants are done roasting, let them cool slightly, then peel away the charred skin and discard it. Mash the flesh with a fork or chop it finely.
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir in the turmeric powder, followed by the finely chopped tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and reach a sauce-like consistency.
Add the mashed eggplants to the skillet. Mix well and season with salt and black pepper. Let it cook for another 5 minutes, stirring occasionally.
Make two small wells in the mixture and crack the eggs into them. Allow the eggs to cook partially (about 1-2 minutes), then stir them gently into the eggplant mixture until fully incorporated and cooked through.
Taste and adjust the seasoning, if needed.
Transfer the Mirza Ghasemi to a serving bowl and garnish with chopped parsley or mint if desired. Serve warm with fresh bread or as a side dish with rice.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
