Eggplant Spread (Mirza Ghasemi)

Eggplant Spread (Mirza Ghasemi)

Smoky roasted eggplant mashed with garlic, tomatoes, and eggs into a rustic Persian spread.

Total 1 hr Makes 4 servings Calories 240/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

Mirza Ghasemi is a northern Iranian dish of fire-roasted eggplant mashed with turmeric, garlic, and tomatoes, finished with scrambled eggs folded through at the end. Serve it warm with flatbread as an appetizer or light meal, spooned generously alongside rice for a heartier plate.

Ingredients

  • 3 medium eggplants
  • 4 tablespoons olive oil
  • 6 cloves garlic, minced
  • 3 medium tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large eggs
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Char the eggplants directly over a gas burner flame or under a hot broiler, turning occasionally, until the skins are blackened and blistered on all sides and the flesh is soft, 15 to 20 minutes.

  2. Let the eggplants cool slightly, then peel off and discard the charred skins. Roughly chop the flesh and set aside.

  3. Heat the olive oil in a 9-inch skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant and just golden, about 1 minute.

  4. Add the diced tomatoes, tomato paste, turmeric, salt, and pepper. Cook, stirring occasionally, until the tomatoes break down into a thick sauce, about 10 minutes.

  5. Stir in the chopped eggplant and mash it into the tomato mixture with a fork or potato masher until mostly smooth with some texture remaining.

  6. Cook the eggplant mixture over medium-low heat, stirring often, until thickened and any excess liquid has evaporated, about 10 minutes.

  7. Crack the eggs directly into the skillet and stir quickly to scramble them into the eggplant mixture, cooking until the eggs are just set, about 2 minutes.

  8. Taste and adjust salt and pepper. Transfer to a serving dish, garnish with chopped parsley, and serve warm with flatbread.

Rate this recipe

★ 4.8 (1)

Eggplant Spread (Mirza Ghasemi)

Mirza Ghasemi is a northern Iranian dish of fire-roasted eggplant mashed with turmeric, garlic, and tomatoes, finished with scrambled eggs folded through at the end. Serve it warm with flatbread as an appetizer or light meal, spooned generously alongside rice for a heartier plate.

1 hr 4 servings 240 cal

Ingredients

  • 3 medium eggplants
  • 4 tablespoons olive oil
  • 6 cloves garlic, minced
  • 3 medium tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large eggs
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. 1

    Char the eggplants directly over a gas burner flame or under a hot broiler, turning occasionally, until the skins are blackened and blistered on all sides and the flesh is soft, 15 to 20 minutes.

  2. 2

    Let the eggplants cool slightly, then peel off and discard the charred skins. Roughly chop the flesh and set aside.

  3. 3

    Heat the olive oil in a 9-inch skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant and just golden, about 1 minute.

  4. 4

    Add the diced tomatoes, tomato paste, turmeric, salt, and pepper. Cook, stirring occasionally, until the tomatoes break down into a thick sauce, about 10 minutes.

  5. 5

    Stir in the chopped eggplant and mash it into the tomato mixture with a fork or potato masher until mostly smooth with some texture remaining.

  6. 6

    Cook the eggplant mixture over medium-low heat, stirring often, until thickened and any excess liquid has evaporated, about 10 minutes.

  7. 7

    Crack the eggs directly into the skillet and stir quickly to scramble them into the eggplant mixture, cooking until the eggs are just set, about 2 minutes.

  8. 8

    Taste and adjust salt and pepper. Transfer to a serving dish, garnish with chopped parsley, and serve warm with flatbread.