Mirza Ghasemi (Persian Smoked Eggplant Dip)
So simple and yet so flavorful with a deep roasted, smoky flavor balanced with the acidity of tomatoes. An absolutely delicious and easy-to-make Persian classic!
Ingredients
- 2 tomatoes
- 4 garlic cloves
- 2 globe eggplants
- 1 egg
- ⅛ cup olive oil
- 1.5 tbsp tomato paste
- ½ tsp turmeric
- ¾ tsp salt
- ¼ tsp pepper
- ½ tsp sugar
- ¼ tsp lemon juice
Instructions
- Place the tomatoes in a bowl of boiling water and let sit for two minutes. Peel the skin, chop roughly and set aside.
- Chop the garlic. Set aside.
- Place the eggplant on top of the stove over medium-high heat. Use tongs to turn the eggplant every 3 to 5 minutes until the skin is charred and crisping off and the flesh is cooked.
- Transfer the charred eggplant into a big bowl or pot of cold water for about two minutes to help cool it down.
- Peel the blackened skin off the eggplant. There will be tiny bits of blackened skin scattered all over the eggplant. To get rid of it, hold it under running water for a couple seconds.Don't worry about little bits that are left on.
- Chop off the top of the eggplant and cut the eggplant into small pieces. Set aside.
- Heat a generous amount of olive oil on very low heat and add the garlic. Stir continuously to make sure the garlic doesn’t burn for about 3 to 4 minutes.
- Add the tomatoes and the eggplant. Stir to mix.
- Add the tomato paste, turmeric, salt, pepper, and sugar. Stir to combine. Cover with a lid and let cook for 10 minutes.
- Make a hole or two in the eggplant mixture and pour the beaten egg into it. Let it set and solidify for 4 to 5 minutes and then stir it into the rest of the mixture.
Notes
The most crucial thing. The most important thing about mirza ghasemi is the fire-roasted eggplant. Everything else - fresh vs canned tomatoes, garlic confit vs minced garlic, and so on - is fair game. But try to get the eggplant as close to incinerated as you can. The smoky flavor is key so make it happen!
Make it vegan. Skip the egg - everything else is vegan.
Want extra flavor? Add a dollop of harissa sauce and mix it in for a deliciously spicy kick. Or for a non-spicy option, try it with sundried tomato paste blended in. The sun-ripened flavor goes very well with the roasted eggplant.