Eggplant Spread, known as Mirza Ghasemi, is a beloved Persian dish that combines smoky, roasted eggplant with garlic, tomatoes, and eggs to create a flavorful spread. The preparation involves charring the eggplant to achieve a deep, smoky taste, which is then blended with sautéed garlic and tomatoes for a rich and robust flavor. Adding eggs provides a creamy texture, making it an excellent choice for dipping or spreading on crusty bread. This vegetarian dish celebrates the harmonious blend of simple ingredients and is a delightful option for various occasions.
Ingredients
- 2 medium eggplants
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 tbsp olive oil
- 2 tsp cumin
- 2 tsp paprika
- 2 tbsp chopped fresh parsley
- 2 large eggs
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the eggplants with a fork and roast them for 30-40 minutes until charred and tender.
- Let the eggplants cool slightly, then peel off the skin and chop the flesh.
- Heat olive oil in a pan over medium heat, then sauté the garlic until fragrant.
- Add the tomatoes, cumin, and paprika; cook until the tomatoes break down, about 5 minutes.
- Stir in the chopped eggplant and cook for an additional 10 minutes, stirring occasionally.
- Make wells in the mixture, crack the eggs into them, cover, and cook on low heat until the eggs are set, about 5 minutes.
- Remove from heat and garnish with parsley before serving.
Keywords: Vegetarian, Roasted, Garlic, Appetizer, Persian
Spice Rack: Cumin, Paprika
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