This 6-ingredient Mirza Ghasemi – An Iranian Eggplant Dish is a quick and easy meal for any day of the week. It’s an easy and tasty way to sample the flavors of the globe! If you love turmeric, eggs, tomato, and eggplant, you’re in for a delicious meal!
OMG, have you ever eaten Iranian food before? If you’re not familiar with Iranian cuisine, you have to try this dish. Western countries like ours usually call this recipe Persian Eggplant Dip. Whether you call it Iranian cuisine, Persian Eggplant Dip, or Mirza Ghasemi, if you like turmeric, garlic, eggplant, eggs, and tomato, you’re going to love this recipe!
Real talk- when it comes to dinner I’m a creature of habit. Kieran and I eat the same dinner and lunches over and over again. Twice week, without fail, we have sheet pan chicken fajitas topped with avocado. We normally have the same meal for lunch and I usually always have 2 scrambled eggs for breakfast.
What I love about being a food blogger is I’m forced to develop, taste, and try new combinations of flavors on a weekly basis. Shock Munch has opened my eyes to a new world of flavors and I’m loving bite after tasty bite. Case in point, this recipe. One of my readers asked for an eggplant recipe and this Iranian dish is the result! Sure, I may eat chicken fajitas twice a week but the other nights are reserved for deliciousness such as this 😀
Before I talk about the Mirza Ghasemi I wanted to thank everyone who responded to my video questions in my last post. This week I’m finishing up my usual 3 posts, but next week, I’m launching into video. I’m still keeping this website but I’ll probably go down to one maybe two posts per week. I’m hoping each post will have a photo, a snippet of what the recipe’s about, an embedded video, and a written recipe.
Along with my own recipes, I plan on featuring and reviewing recipes that my audience recommends. I plan on showing all the failures and successes so hopefully, the videos will be funny. If you want me to try your recipe on my new channel, make sure to comment below!
I’ve received a ton of support and I couldn’t be more grateful. Thank you!!
Alright, enough snappy shit, let’s get back to our regularly scheduled program!
I’m not going to lie, Mirza Ghasemi is kinda a bitch to photograph, it’s not the most visually appealing dish. Luckily for us, what this dish lacks in photogenicity, it makes up for in taste. This Iranian Eggplant recipe is truly outstanding. I don’t eat a ton of eggplant in my diet but I would eat this recipe time and time again.
The last time I ate eggplant I made a fried eggplant parmesan. Even though I love me some fried eggplant-y parm, it’s a dish I avoid because of its fat content. Eggplant is like a sponge. I heard Chef John say if you fry eggplant it has the ability to soak up 17 x it’s own weight in oil. 17 x!!! That’s an insane amount of oil to digest. F-bomb that noise!
I love this recipe because it’s actually healthy! The only oil I used to saute the vegetables was coconut oil and I used approx 1 1/2 tablespoons at most. I served the Mirza Ghasemi over white rice, which isn’t technically healthy, but that’s an ingredient you can easily swap for something else. You can even serve this recipe as an appetizer with cucumbers and yogurt if you want. You can make it as healthy or unhealthy as you see fit.
I made Mirza Ghasemi – An Iranian Eggplant Dish a couple times to ensure I was sharing the best tasting recipe. The first time I made this I used 4 eggs. In the photos throughout this post, I used 5. I preferred the taste of 4 eggs over 5. I think the ratio of tomato and egg balance out better but if you love eggs, 5 taste great too!
When I was researching this recipe I saw a few called for liquid shortening. Umm… no thanks. I used coconut oil. Feel free to use the kind of oil you like best. I also choose to keep the seasonings simple but I’m guessing cumin, paprika, chili powder, and chili flakes would taste amazing!
So, in a nutshell, you should try Mirza Ghasemi as an appetizer or main dish because it’s easy, quick, and packed with robust flavor!
Mirza Ghasemi Recipe
Ingredients
- 1 eggplant
- 1 tablespoon coconut oil
- 4 garlic cloves minced
- ½ – 1 tablespoon turmeric
- 4 eggs beaten
- 1 14.5 oz can of diced tomatoes
- Salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees.
- Place the eggplant on a cookie sheet and prick the eggplant (all over) with a fork.
- Transfer the cookie sheet to the oven and cook for 20 minutes or until the eggplant is very tender. Remove the eggplant from the oven once cooked and allow to cool. When the eggplant is cool enough to handle, remove and discard the skin then roughly chop the eggplant into small pieces.
- While the eggplant is cooking make the egg mixture.
- Heat some coconut oil in a pan over medium heat. Add the garlic and turmeric and saute for 3-5 minutes. Add the beaten eggs, stirring and cooking them until they are scrambled and cooked to your liking. Transfer the eggs and garlic to a plate and set aside. The eggs will cook longer, later in the recipe so if you don't like hard cooked eggs, take them out of the pan earlier.
- Add some more coconut oil (if needed) to the same pan you cooked the eggs. The heat should be medium-high. Throw in the chopped eggplant and tomatoes. Stirring frequently, allow the vegetables to cook until liquid evaporates, roughly 5-7 minutes
- Now add the eggs and stir until the ingredients are well combined. Season with salt and pepper, taste, and adjust the seasonings as necessary.
- You can serve over rice for a main meal or you serve with cucumber, yogurt, and pita bread as an appetizer.