Mirza Ghasemi

Ingredients

Instructions

1. 1

   Preheat the grill/broiler to high. Pierce the eggplants in several places so steam can escape. Grill/broil them for 12-15 minutes, turning occasionally, until the skins are blackened and the flesh is very soft; deep charring is what gives Mirza Ghasemi its characteristic smoky flavor. If using a gas flame, char them directly over the burner instead.

2. 2

   While the eggplants cook, finely chop the garlic and grate or very finely chop the tomatoes. Crack the eggs into a small bowl so they are ready to add quickly later.

3. 3

   When the eggplants are fully softened, transfer them to a bowl and let them sit for 5 minutes, just until cool enough to handle. Peel away and discard the charred skin, then finely chop or mash the flesh. A few tiny flecks of char are fine and add flavor, but remove any large burnt bits.

4. 4

   Heat the olive oil in a wide frying pan over medium heat. Add the garlic and ground turmeric and cook for 30-45 seconds, stirring constantly, until fragrant but not browned; burnt garlic will make the dish bitter.

5. 5

   Add the tomatoes, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes lose their raw smell and thicken into a loose sauce with most of the excess moisture evaporated.

6. 6

   Stir in the chopped eggplant and cook for 3-4 minutes, mashing and mixing well so the eggplant absorbs the tomato-garlic mixture. The texture should be soft, spreadable, and not watery.

7. 7

   Lower the heat to medium-low. Add the eggs directly to the pan and stir continuously for 1-2 minutes until they softly set and are fully incorporated into the eggplant mixture. For a more marbled texture, stir less; for a smoother dip, stir more thoroughly. Do not overcook, or the eggs can turn rubbery.

8. 8

   Turn off the heat and stir in the lemon juice. Taste and adjust seasoning if needed. Spoon onto a serving plate and finish with fresh herbs if using. Serve warm with flatbread or toasted bread.

Nutrition per serving

Notes

• •For the best flavor, char the eggplants until the skin is thoroughly blackened; under-charred eggplant will taste flatter and less authentic.
• •If your tomatoes are very juicy, cook them a minute or two longer before adding the eggplant so the final dish is not watery.
• •Mirza Ghasemi can be served as a dip, side dish, or light main with warm bread and herbs.
• •A drizzle of extra olive oil just before serving is traditional and improves the texture.

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