Mirza Ghasemi Recipe
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 way 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!
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.