Mirza Ghassemi is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region and specially gilan province. It is widely known as Persian Eggplant Dip in the Western countries.
The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
The dish consists of aubergines seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs. It can be prepared as a casserole dish, and is usually served with bread or rice. The variant made with zucchini instead of aubergine is called Kadoo Ghassemi.
2 large eggplants
3 large tomatoes, remove the skin and chop into small pieces
7 garlic cloves, finely chopped
3 eggs, lightly beaten
1 teaspoon tomato paste
1/3 cup vegetable oil
1 teaspoon turmeric
Salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Pierce the eggplants and bake for 40 minutes in the oven until soft in the inside and the skin is crispy on the outside. Or grill them on a barbecue grill until eggplants are well cooked. Set aside to cool.
- Remove the skin and mash the eggplant with a fork.
- In a skillet saute chopped garlic in hot oil until light brown on medium heat. Add in the turmeric and stir.
- Add the mashed eggplant and cook for about 15-20 minutes, stirring thoroughly.
- Add chopped tomatoes, tomato paste, salt and pepper to the mix, stir well and cook for an additional 10-15 minutes over medium heat.
- Pour the beaten eggs over the eggplant mixture, stir until well blended. Cook for about 3-4 minutes. Taste and adjust the seasoning, if necessary.