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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast the eggplants over an open flame or in the oven until the skin is completely charred and the inside is soft.
Let the eggplants cool, then peel them and finely chop or mash the flesh.
Peel the tomatoes and grate or finely chop them.
Heat the oil in a large pan and sauté the minced garlic for about 1 minute until fragrant.
Add turmeric and stir briefly until aromatic.
Add the chopped eggplants and cook for 8–10 minutes, stirring occasionally until well combined.
Add the tomatoes and cook until the excess liquid evaporates and the mixture becomes thick.
Season with salt and black pepper to taste.
Make four small spaces in the mixture and crack the eggs into them.
Cover the pan and cook until the eggs are set to your preferred consistency.
Gently mix the eggs into the eggplant mixture or serve them on top.
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For a smokier flavor, roast the eggplants over an open flame.
Can I use a different oil?
Yes, you can substitute vegetable oil with olive oil or any other neutral oil.
How do I know when the eggplants are roasted?
The eggplants are ready when their skins are completely charred and the insides are soft.
Can I make this dish ahead of time?
Yes, you can prepare the eggplant and tomato mixture ahead of time and add the eggs just before serving.
What can I serve with Mirza Ghasemi?
Serve it with warm Persian bread, fresh herbs, or as part of a Persian meal.
How can I adjust the spice level?
Adjust the amount of black pepper to increase or decrease the spice level.
