Persian Smoked Aubergine Appetizer (Mirza Ghasemi)
Mirza Ghasemi is a typical Persian starter made of smoked aubergine, tomatoes and garlic. If this reminds you of Babaganoush, be prepared for an even tastier appetizer. It is also one of the few Persian dishes that is vegetarian. Mirza Ghasemi is traditionally served with Lavash (Persian flat bread). If you’d like to make your own flatbread, then check out the recipe here.
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Ingredient
For 2 people as a starter
3 large aubergines
2 large tomatoes
2 garlic gloves
2 eggs
1/2 tsp salt
pinch of pepper
olive oil
handful of walnuts
4 tbsp pomegranate
parsley for garnish
Method
If you have an outdoor grill, skewer the eggplants and grill for 8-10 mins from each side until the skin can be easily peeled off.
Alternatively you can place the whole aubergines in the oven and bake for 1 hour on 200 degrees.In order to get that smokey taste even without barbecuing, use a skewer or fork to hold the aubergines over your gas stove after baking them. Make sure you char the skin on all sides.
3. Let the aubergines cool down. Cut into halves. Scoop the flesh out with a spoon and sprinkle with salt.
4. Heat up hot water, remove tomato stems and cut a cross into the ends. Pour the hot water into a bowl and place tomatoes inside for 5 minutes. You can now easily remove the skin. Cut the tomatoes into small cubes.
5. Peel the garlic.
6. Heat 2 tbsp of olive oil in a pan and add the aubergine. Fry for 5-8 mins on medium heat until properly cooked.
7. Make space in the middle by pushing the aubergine to the sides and add the tomatoes so they get the most heat and the aubergine can continue cooking on lower heat on the sides. Cook for another 5 mins.
8. Make space in the middle again. If needed add a little more olive oil and mince the garlic into the pan. Cook for another 5 mins until gold brown.
9. Mix aubergine, tomato and garlic together into a paste, add pepper.
10. Take the heat down to low heat and add eggs. Cook for about 2 mins whilst stirring the paste until eggs are fully cooked.
11. Let the paste cool down a little. Garnish with pomegranate, walnut and parsley. Traditionally Mirza Ghasemi is served medium-warm with Lavash (Persian Flatbread). You can buy flatbread in middle-eastern shops or make you own by following my persian-flatbread-lavash recipe.
