Vegetable oil or olive oil
Cloves of garlic
- 1 teaspoon
- 4 teaspoons
- 1 teaspoon
- 3 teaspoons
- 1 handful
Eggplant is a key ingredient in Iranian cuisine, it can be used in many recipes such as Khoresh Bademjan or Kashk Bademjan for example.
This recipe of Mirza Ghasemi, smoked eggplant with garlic that can be eaten with a good Lavash bread will delight vegetarians and carnivores!
Mirza Ghasemi is a kind of Iranian eggplant caviar recipe that gives eggplants a slightly smoky flavor and a lot of depth. Mirza Ghasemi, originally from Gilan Province in northern Iran, is on the menu of many Iranian restaurants around the world. So give this recipe a try and treat yourself!
Traditionally, Iranians roast eggplants over the flame of a gas stove or over the embers of a barbecue, turning them until the skin blisters. You can also place them in a large dish and roast them for 40 to 45 minutes in an oven preheated to 220 degrees. (thermostat 7-8)
Pour olive oil into a large skillet and heat it over medium heat. Let the garlic return to low heat.
When the garlic begins to brown, add the turmeric then the tomatoes and cook for 15 to 20 minutes until the tomatoes are tender. Remove the pan from the heat.
Once the eggplants are grilled, split the skin all the way up and remove the flesh with a spoon. Mix the eggplant flesh with the garlic and tomato mixture and finish cooking over low heat for 2 to 3 minutes, lightly mashing everything.
Finally, add the tomato paste, sugar and fleur de sel and mix well. Leave 6 to 8 minutes on the heat, stirring regularly to prevent the mixture from sticking.
Make several small holes in the preparation to pour in the beaten eggs. After 6 minutes of cooking over low heat, they should be firm and opaque. Mix quickly to finish cooking and let stand for 20 minutes.
Taste your Mirza Ghasemi
Enjoy your delicious lukewarm homemade Mirza Ghasemi. Decorate it with crushed nuts and serve with Iranian bread such as Lavash bread for example.