Mirza Ghasemi – Persian Eggplant Dip
When it comes to vegetables in Persian cuisine, eggplant reigns supreme. Mirza Ghasemi is an Iranian authentic eggplant dip full of pleasant surprises. The aubergines (eggplants), tomatoes, and garlic create an exquisite combination. And what about the glorious addition? Well, that is the eggs added at the very last minute which make an absolute difference.
Tomatoes and eggplants have always blended smoothly. These companions combine perfectly well in a variety of dishes, whether gently roasted in ratatouille or braised in a rich pasta sauce. Indeed, this Mirza Ghasemi – Persian Eggplant Dip is no exception.
Dive into a Delicious Dip!
Why have I picked this recipe?
An Eggplant dip? That’s normal. But with an inclusion of eggs! Actually, I had to give this Persian dish a shot!
What is Mirza Ghasemi?
Mirza Ghasemi is one of the popular Persian recipes. This vegetarian dish is made just with handful of ingredients: eggplants, cloves of garlic, tomato and tomato paste, good drizzle of oil, eggs, turmeric, salt, and pepper.
Where does Mirza Ghasemi Come From?
This smoky eggplant dip was invented in 1860 by Iran’s Ambassador to Russia after a visit to St Petersburg. ‘Mirza’ refers to an aristocratic male lineage, while ‘Ghasem’ is derived from the name of the food’s originator, Mohammed Ghassem Khan. Apparently, he has cooked Mirza Ghassemi for the first time in Rasht during reign of nasser al-din shah, the capital of the Gilan province in Northern Iran.
Gilan’s moist climate and fertile soil make an ideal atmosphere for growing fruits and vegetables. Fresh veggies and seafood, as well as aubergine and garlic, are common elements in Gilan cuisine. Eventually, Mirza Ghasemi Recipe became one of the classic Gilan dishes that have gained popularity across Iran.
Enchant your Guests!
A Vegan Mirza Ghasemi
Want Mirza Ghasemi vegan? That’s pretty easy. Leave out the eggs and addย extra virgin olive oil. Your eggplant dip will still tasteย delicious if you make it vegan. However, if you want your vegan Mirza Ghasemi to have more taste, you can simply:
Mix some silken tofu and whisk it in just like the eggs or use canned chickpeas in the same way. Blend them well, then add a splash of water to soften them up and whisk them in the mixture.
How Can I Serve Mirza Ghasemi?
Mirza Ghasemi is one of my favorite dips for its flexibility! I love that there are several ways to serve and eat it. This beloved recipe can be either a light meal or a side dish in a Middle Eastern menu. Serve it as follows:
- A bread-based appetizer before a main dish
- A meze with a variety of other side-dishes
- A simple meal with lavash bread and veggies
- A sauce with rice
Super Easy! Super Quick!
Mirza Ghasemi Ingredients!
Eggplants or Aubergines
This remarkable vegetable contains a wide range of nutrients that are beneficial to your health. According to “Medical News Today,” eggplants provide potassium, Vitamin C, and B, all of which are beneficial to heart health. Because of the fiber content, they also help in lowering blood cholesterol and regulate weight.
Garlic
Garlic is the key to Mirza Ghasemi’s delectable flavor and aroma. People of various cultures used garlic as a remedy for many centuries by, but it was only later that the culinary virtues of this beautiful vegetable were discovered. Thus, cooks started using it to enhance the flavor of different dishes. As a result, this organic antibiotic keeps you healthy while also providing a savory taste.
Tomatoes and Tomato Paste
Tomatoes are a powerhouse that benefit your health in a variety of ways. The use of tomatoes in Mirza Ghasemi imparts a moderate sour flavor to the dish, making it extremely delectable. Tomato paste, on the other hand, is responsible for Mirza Ghasemi’s gleaming crimson color.
Eggs
When creating Mirza Ghasemi, the traditional approach is to add beaten eggs right towards the end of cooking. This is perfect as it not only thickens but also adds more body and flavor.
Minimal Healthy Ingredients!
Charring Eggplant
The charring of the aubergine is the most significant aspect of this dish and a key flavor contributor. This can be accomplished in different ways:
Method 1: Air fry the eggplants in a Cosori Air fryer. This can be the easiest and safest method.
Method 2: Grill the aubergines on hot charcoal, as at a barbecue, which is the ideal approach for achieving a wonderful smoky flavor. Next time you have an outdoor grill, smoke the aubergines ahead of time. This way, you’ll get the most out of your charcoal and have smoked aubergines on hand anytime you crave Mirza Ghasemi.
Method 3: If you don’t have or don’t want to use a charcoal grill, you can get this done over the flames of your gas stove, then continue in the oven. Make sure to place the stove flame on low heat because high flames will burn the skin of the eggplants but the flesh inside will remain raw.
Method 4: You can still manage to char your eggplants if you don’t have access to a gas range, simply by grilling them. There’s no need to turn on the oven.
We have to blacken the eggplant skin till it’s papery in sections for all of the methods described.
Frequently Asked Question
Not really! I’ve tried globe, Italian, and Chinese eggplants, and they’ve all workedย out perfectlyย well. Because globe eggplants have more flesh, they’re probably easier to use.
Sure! Place loftovers in freezer bagsย and close them so there is no air in the bag. Freeze them and take them out the day before or at the same day you want to serve Mirza Ghasemi
Actually, the inclusion of tomatoes and eggs is what makes Mirza Ghasemi so different. Baba Ghanoush, on the other hand, needs Tahini which is its special ingredient.
A Five-Star Eggplant Recipe!
Pro-tips for a Perfect Mirza Ghasemi
- You don’t have to scramble the eggs with the dip; you can fry eggs on the side and put the fried eggs on top of the eggplant dip before serving.
- Preheat the oven to 400 degrees F, and then roast the eggplant until soft, about 20-25 minutes.
- To peel the skin of the eggplants easily after roasting, add the eggplant to a ziplock bag for 10-15 minutes; this will help the peeling process very easy.
- When you add chopped eggplants to diced tomatoes, raise the heat to medium-high heat and cook in order to allow the excess water to completely evaporate.
- If you like sour flavor, then you can add some lemon juice to this Persian eggplants dip.
- Store the leftovers in an airtight container and refrigerate for up to two days.
Eggplants can Surprise you!
How to Prepare Mirza Ghasemi?
Ingredients
- Large eggplant
- Olive oil
- Tomato paste
- Garlic
- Large tomatoes
- Salt
- Turmeric powder
- Salt
- Eggs
Steps to follow
First, Preheat the air fryer to 400 degrees F.
Next, wash the eggplant and dry it. Poke the eggplant in several places with a knife, rub it with oil, and then place it in the air fryer basket.
Then, air fry the eggplant for 18 minutes. Once it’s done, place the eggplant in a ziplock bag to peel it.
One Eggplant can Make a Difference!
After that, add oil to a pan on medium heat. Then, add tomato paste for a couple of minutes, minced garlic and chopped tomatoes, and cook on medium heat covered for 10 minutes until tomatoes are soft.
Meanwhile, take the eggplant out of the ziplock bag, peel it and chop it finely.
Add the chopped peeled eggplants to the tomatoes, and add salt, black pepper, and turmeric powder.
Now, add two eggs to the eggplant mixture and mix to combine. Cook for 3 more minutes.
A Savory Easy to Prepare Dip!
Finally, top it with fresh herbs and serve it with pita bread and enjoy.
Give a Try and Thank me Later!
Other Authentic Appetizers To Try
- 40 EASY AIR FRYER RECIPES FOR BEGINNERS
- TOTINO’S FROZEN PIZZA ROLLS IN THE AIR FRYER
- 3 INGREDIENT VERMICELLI RICE IN INSTANT POT
- SKIN ON INSTANT POT YUKON GOLD MASHED POTATOES
- INSTANT POT YUKON GOLD MASHED POTATOES (NO DRAIN – 8 MINUTES!)
- HONEY SRIRACHA BRUSSEL SPROUTS | BJ’S BRUSSEL SPROUTS RECIPE
- VEGETARIAN STUFFED GRAPE LEAVES RECIPE (DOLMA)
- EASY KETO CHICKEN FRITTERS
- SOUTH AFRICAN BOBOTIE RECIPE
- CRUNCHY FRIED CHICKEN WONTON RECIPE
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Mirza Ghasemi
Equipment
Ingredients
- 1 large globe eggplant
- ยผ cup light olive oil
- 1 tablespoon tomato paste
- 4 cloves garlic minced
- 3 tomatoes finely chopped
- 1 teaspoon salt
- ยผ teaspoon turmeric powder
- ยฝ teaspoon salt
- 2 eggs
Instructions
- Preheat the air fryer to 400 degrees F.
- Wash the eggplant and dry it. Poke the eggplant in several places with a knife, rub it with oil, and then place it in the air fryer basket.
- Air fryer the eggplant for 18 minutes. Once it's done, place the eggplant in a ziplock bag.
- Add oil to a pan on medium heat. Then, sautรฉ tomato paste for a couple of minutes, add minced garlic and chopped tomatoes, and cook on medium heat covered for 10 minutes until tomatoes are soft.
- Meanwhile, take the eggplant out of the ziplock bag, peel it and chop it finely.
- Add the chopped eggplant to the tomatoes, and add salt, black pepper, and turmeric powder.
- Add two eggs and mix to combine. Cook for 3 more minutes.
- Serve it with pita bread and enjoy.
Video
Notes
- You don’t have to scramble the eggs with the dip; you can fry eggs on the side and put the fried eggs on top of the eggplant dip before serving.ย
- You can bake the eggplant or roast it on a grill.ย
- Preheat the oven to 400 degrees F, and then roast the eggplant until soft, about 20-25 minutes.ย
- To peel the eggplant easily after roasting, add the eggplant to a ziplock bag for 10-15 minutes; this will help the peeling process very easy.
