Mirza ghasemi (smoky Persian aubergine with egg)
A dish from northern Iran: flame-charred aubergines cooked down with lots of garlic, tomato and turmeric, with eggs stirred in at the end.
- 55 min15 prep · 40 cook
- EasyDifficulty
- 230 kcalper serving
Ingredients
- Aubergines4
- garlic6 cloves
- Tomatoes3
- Tomato paste1 tbsp
- Ground turmeric1 tsp
- Vegetable oil4 tbsp
- Eggs3
- Saltto taste
- Black pepperto taste
- Flatbread, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Char the aubergines whole over a gas flame or under a very hot grill, turning, until the skin is black and the flesh collapses.
- 2
Let them cool slightly, peel and chop the flesh finely.
- 3
Fry the sliced garlic in the oil until just golden, then add the turmeric and the aubergine and cook, stirring, until any liquid evaporates.
- 4
Add the grated tomatoes and tomato paste, season and cook until thick and jammy.
- 5
Make a few hollows, crack in the eggs and let them set slightly, then stir them through gently.
- 6
Serve warm with flatbread or rice.
Tips and questions
- Can I roast the aubergines in the oven?
- Yes, at 230 °C for 35–40 minutes, but the open flame gives the essential smoky taste.
- Is all that garlic necessary?
- Yes, it’s the signature of the dish. Fry it gently so it turns sweet, not bitter.
- Does it keep?
- Up to 3 days in the fridge. Serve it warm or at room temperature.
Enjoy your meal!
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