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Mirza Ghasemi – Persian Smoked Eggplant, Tomato & Garlic Dip
Iconic northern Iranian specialty from Gilan province: charred smoky eggplant simmered with sweet ripe tomatoes, loads of garlic, and softly folded eggs.
Prep
10 min
Cook
30 min
Total
40 min
Ingredients
4servings
- Large eggplants2 piece
- Ripe fresh tomatoes3 piece
- Garlic cloves5 clove
- Fresh eggs2 piece
- Ground turmeric3 g
- Olive oil35 ml
- Salt
Preparation Steps
1
Roast whole eggplants at 220°C for 25 minutes until deeply charred. Scoop out flesh and roughly chop.
25 min timer
2
Heat olive oil in a skillet and cook minced garlic with turmeric for 1 minute.
1 min timer
3
Add chopped tomatoes and simmer for 8-10 minutes until excess moisture evaporates into a thick sauce.
9 min timer
4
Stir in chopped smoky eggplant and salt; cook together for 5 minutes.
5 min timer
5
Crack eggs directly into pan and fold gently through eggplant mixture until eggs are soft and set. Serve warm with flatbread.
3 min timer
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Provenance & Public Domain Audit
Source: Traditional Persian Heritage Cookery / NAL Historical World Cuisine Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
