Smoky Persian Eggplant Dip with Garlic and Tomato
Mirza Ghasemi is a traditional Persian dip hailing from the lush, mountainous regions of northern Iran, particularly around the picturesque Caspian Sea. This vibrant dish showcases the rich flavors of charred eggplant, juicy tomatoes, and fragrant garlic, all brought together with a touch of eggs for a creamy texture. Perfect for sharing, this dip embodies the essence of Persian hospitality and is best enjoyed outdoors, perhaps accompanied by a water pipe, as you savor the flavors of nature.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Eggplants
4 (Roasted and peeled)
Garlic cloves
2 (Minced)
Eggs
2 (Beaten)
Tomato
1 (Diced)
Oil
2 tablespoons (For frying)
Salt
To taste (Seasoning)
Black pepper
To taste (Seasoning)
Instructions
1
Preheat your oven to 400°F (200°C) or prepare your stovetop grill.
2
Prick the eggplants several times with a fork to prevent them from bursting, then place them on the grill or in the oven. Cook until the skin is charred and the flesh is soft, about 25-30 minutes.
3
Once roasted, remove the eggplants from the heat and let them cool. Cover them with paper towels or a clean kitchen towel to steam, making the skin easier to peel off.
4
Once cooled, carefully peel the skins off the eggplants and discard them. Chop the remaining flesh finely with a knife or pulse it in a blender until smooth but still somewhat textured.
5
In a pan, heat the oil over medium heat and add the minced garlic. Sauté until fragrant, about 1-2 minutes, ensuring it does not burn.
6
Add the chopped eggplant and diced tomatoes to the pan, mixing well. Season with salt and black pepper. Cook until the mixture thickens and most of the excess water has evaporated, stirring occasionally, for about 15-20 minutes.
7
In a separate bowl, beat the eggs vigorously with a fork until well mixed. In another pan, scramble the eggs until they are half-cooked and still slightly runny.
8
Fold the scrambled eggs into the eggplant mixture and stir gently to combine. Continue to cook for an additional 1-2 minutes until the eggs are fully cooked but still tender.
9
Serve the Mirza Ghasemi warm or at room temperature alongside traditional Iranian bread, and enjoy the communal experience of dipping and sharing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mirza Ghasemi?
Mirza Ghasemi is a traditional Persian eggplant dip hailing from the northern regions of Iran near the Caspian Sea.
Where does this dish originate?
It originates from the lush, mountainous regions of northern Iran, particularly around the Caspian Sea.
Is Mirza Ghasemi vegetarian?
Yes, this dish is vegetarian as it is made primarily from vegetables and eggs.
What are the primary ingredients?
The main ingredients are eggplants, garlic, tomatoes, and eggs.
How do you get a smoky flavor in the dip?
The smoky flavor is achieved by charring the eggplant skin on a grill or in a hot oven until the flesh is soft.
What oven temperature is used for roasting eggplants?
The oven should be preheated to 400°F (200°C).
Why should I prick the eggplants before roasting?
Pricking the eggplants several times with a fork prevents them from bursting during the roasting process.
How long does it take to roast the eggplants?
It typically takes about 25 to 30 minutes until the skin is charred and the flesh is soft.
How can I make the eggplants easier to peel?
After roasting, cover the eggplants with paper towels or a clean kitchen towel to steam them, which loosens the skin.
Should the eggplant be perfectly smooth?
The eggplant should be chopped finely or pulsed until it is smooth but still retains some texture.
How much garlic is needed for this recipe?
The recipe calls for 2 minced garlic cloves.
How do you prepare the garlic?
The garlic should be minced and sautéed in oil until fragrant, taking care not to burn it.
What seasonings are used?
The dip is seasoned with salt and black pepper to taste.
How long do the vegetables cook together?
The eggplant and tomato mixture should cook for 15 to 20 minutes.
Why must the mixture cook for so long?
Cooking for 15 to 20 minutes allows the mixture to thicken and ensures most excess water from the tomatoes evaporates.
How are the eggs prepared?
The eggs are beaten vigorously and then scrambled in a separate pan until half-cooked and still slightly runny before being added.
How are the eggs integrated into the dip?
The half-cooked scrambled eggs are gently folded into the eggplant mixture.
How long do you cook the dip after adding the eggs?
Continue to cook for an additional 1 to 2 minutes until the eggs are fully set but still tender.
Can I make this recipe vegan?
You can make a vegan version by omitting the eggs, though the texture will be less creamy.
Is Mirza Ghasemi gluten-free?
Yes, the ingredients in the dip itself are naturally gluten-free.
What is the recommended serving temperature?
Mirza Ghasemi can be served either warm or at room temperature.
What should I serve with this dip?
It is traditionally served alongside Iranian bread for dipping.
Can I use a stovetop grill for the eggplants?
Yes, a stovetop grill is an excellent way to achieve the traditional charred skin and smoky flavor.
How much oil is required?
The recipe uses 2 tablespoons of oil for frying.
Is this dip spicy?
No, it is a savory and smoky dip rather than a spicy one.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator.
How long does Mirza Ghasemi stay fresh in the fridge?
It typically stays fresh for 3 to 4 days when properly refrigerated.
Is this recipe considered healthy?
Yes, it is tagged as a healthy dish due to the high vegetable content.
What type of tomatoes should be used?
The recipe calls for one diced tomato; fresh, ripe tomatoes work best for flavor.
What is the traditional way to enjoy this dish?
It is best enjoyed as a communal appetizer, often outdoors, shared with friends and family.