Try this authentic Mirza Ghasemi recipe at home
Dear food lovers,
As a culinary enthusiast and a frequent host of dinner parties, I am always on the lookout for recipes that are delicious, healthy, and easy to make. In my quest for new and exciting dishes, I recently discovered an absolute gem – Mirza Ghasemi, a popular Persian eggplant dip that is sure to delight your taste buds.
This dish is a beloved staple in traditional Iranian cuisine, and it’s not hard to see why. It’s a flavorful and hearty vegetarian dish that combines the smoky goodness of roasted eggplants with the tanginess of tomatoes, the richness of eggs, and the pungency of garlic. All of these ingredients blend together perfectly to create a mouth-watering dip that can be served as an appetizer or even as a main course.
What makes this dip extra special is its versatility. You can serve it hot or cold, with pita bread or rice crackers or even alongside grilled meats or fish. I have personally served this dish at several dinner parties, and it has always been a huge hit among my guests.
So why not try your hand at making this scrumptious dip? Not only will it leave you feeling full and satisfied, but it’s also packed with nutrients like vitamin C, antioxidants and dietary fiber thanks to the abundance of eggplants used in this dish.
So without further ado, let’s dive into the recipe for Mirza Ghasemi!
Why You’ll Love This Recipe
One bite of this Mirza Ghasemi Persian Eggplant Dip and you’ll be transported to the vibrant streets of Iran. It’s not like any other eggplant dish- smoky, tangy, and bursting with flavors. A perfect appetizer for your next party or a lazy Sunday brunch.
Let me tell you, once you try this dish, it’s going to become a staple in your kitchen. The smokiness of the eggplant paired perfectly with the sweetness of tomatoes and the earthiness of sautéed garlic make for a flavor-packed dip that will leave your taste buds wanting more.
Another reason why you will love this recipe is its versatility- it can be served as an appetizer or even as a main course. Just pair it with some pita bread, fresh veggies, or roasted chicken to turn it into a complete meal.
This recipe is also very customizable. You can spice it up with some cumin and chili powder or add your favorite herbs like thyme or basil for an extra kick of flavor. Or if you love cheese, sprinkle some feta or parmesan on top to take it to another level of deliciousness.
Above all, what makes this recipe unique is the combination of traditional Persian flavors that will impress anyone who tries it.
Try this recipe once and I guarantee that it will become a go-to dish in your rotation.
Ingredient List
- 4 eggplants (medium)
- 2 tomatoes
- 3 medium garlic cloves
- 2 eggs
- 2 tbsp. mirza ghasemi (Persian smoked eggplant dip)
- 1 large onion
- 1 tbsp. tomato paste
- Black pepper and salt to taste
Mirza Ghasemi is a Persian eggplant dish that is known for its flavorful, smoky taste. To make this dish, you’ll need a few key ingredients, including fresh eggplants, tomatoes, garlic, eggs, onion, tomato paste and Persian smoked eggplant dip or mirza ghasemi . Make sure to use ripe tomatoes and blacken the skin of the eggplants on an open flame or grill them to get that desired smoky flavor.
The Recipe How-To
Step 1: Roasting the Eggplants
The first step to making the delicious Mirza Ghasemi is roasting the eggplants. Start by preheating your oven to 400°F/200°C. Take 4 medium-sized eggplants and prick them with a fork a few times. Place them on a baking tray and roast them in the oven for around 30-40 minutes, turning them over halfway through cooking, until the skin is charred and the flesh is soft.
Step 2: Preparing the Tomato Paste
While the eggplants are roasting, prepare the tomato paste. In a small bowl, mix together 2 tablespoons of tomato paste with 2 tablespoons of warm water. Set it aside for later use.
Step 3: Sauteing Garlic and Tomatoes
In a large skillet or frying pan, heat up 2 tablespoons of olive oil over medium-high heat. Add in 6 finely chopped garlic cloves and stir until fragrant, which should take about a minute. Then add in 2 chopped tomatoes and continue stirring for another couple of minutes until they start to soften.
Step 4: Peeling and Slicing Eggplants
Once the eggplants are fully roasted, take them out of the oven and let them cool for a few minutes until you can handle them comfortably. Peel off the charred skin with your hands or a spoon and put the flesh into a bowl. Mash it with a fork or a potato masher.
Step 5: Cooking Mixture
Add mashed eggplant to the skillet of garlic and tomatoes from Step 3, season well with salt and black pepper to taste, add 1 tablespoon of tomato paste from Step 2, mix them all together nicely. Let the mixture cook over low-medium heat for about five minutes.
Step 6: Adding Eggs
After that, create two eggs wells in the tomato-eggplant mixture you made before. Crack two large eggs into each well without breaking yolks (or use one egg per well). Sprinkle some salt on top of each yolk along with some black pepper.
With that done, cover up on low heat again and let simmer for about four to five minutes or until eggs are fully cooked. Make sure to supervise by checking fairly continuously during this phase – no one likes overdone boiled eggs floating around in their dip!
Step 7: Garnish and Ready to Serve
Finally, sprinke minced parsley on top of your dish as garnish. You can serve this decadently smoky Mirza Ghasemi Persian-style dip hot!
Substitutions and Variations
When it comes to experimenting with recipes, substitutions and variations are the name of the game. Mirza Ghassemi can be a versatile recipe that allows you to play around with different ingredients to suit your taste buds. Here are some exciting substitutions and variations that you can try out.
– If eggplant isn’t your thing or not available, you can opt for zucchini or yellow squash as an alternative.
– For a smokier flavor, try using smoked paprika or chipotle powder.
– You can replace the fresh tomatoes with canned ones in this recipe if fresh tomatoes are out of season. However, if canned tomatoes are used, remember to drain the juice before adding them to the mixture.
– If you’re vegetarian and prefer plant-based protein sources, you could add cooked lentils or chickpeas to provide more substance to the dish.
– For a dairy-free version, substitute the scrambled eggs with tofu scramble.
– For those who love some heat, sprinkle a pinch of cayenne pepper or red chili flakes on top of your dip before serving.
– If tomatoes do not agree with your taste buds or any allergic reactions, consider replacing them with sweet potatoes instead.
– You can also add other vegetables like bell peppers, sun-dried tomatoes, spinach, mushrooms, or carrots into the mix for some added nutrients and flavors.
Feel free to experiment with different ingredients and techniques until you find your perfect variation. The most important aspect is to have fun and enjoy the rewarding experience of cooking up a Persian treat in your own home.
Serving and Pairing
Once you have prepared this delicious Mirza Ghasemi dip, it is time to serve and pair it with different types of dishes. This dip can be served either hot or cold, but in my opinion, it tastes better when served warm. You can garnish the dip with some freshly chopped parsley or cilantro.
This creamy and smoky eggplant dip goes perfectly with some pita bread or lavash, making it a great appetizer or snack for any party or gathering. However, if you would like to make it more filling, you can serve it alongside some crispy tortilla chips.
If you are looking for a healthy option, try pairing the Mirza Ghasemi with some fresh veggies such as cucumbers, carrots, or bell peppers. The combination of eggplant, tomatoes, and peppers will give your taste buds a unique and savory experience.
For a complete Persian feast, serve the Mirza Ghasemi along with some basmati rice and grilled chicken kabobs. The light and tangy flavor of this dip will complement the smokiness of the meat perfectly.
If you’re feeling adventurous and want to try something new, try incorporating this dip into your breakfast routine. It pairs well with toast, eggs, and even bagels!
In conclusion, this versatile dish can be paired with anything from chips to veggies to a full-fledged meal. Experiment with different combinations until you find your perfect match!
Make-Ahead, Storing and Reheating
If you’re planning to make this Mirza Ghasemi recipe ahead of time or store the leftovers, here are a few tips for ensuring optimal freshness and deliciousness.
First and foremost, the dip can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. This makes it a perfect appetizer for parties, potlucks or any occasion where you want to be stress-free.
Reheating the dip is also easy-peasy. Simply place it in a microwave-safe bowl and heat on medium power for 1-2 minutes or until warmed through. You can also reheat it on the stove by placing it in a saucepan over low heat and stirring occasionally until heated through.
While you can store and reheat Mirza Ghasemi with ease, there are some things you’ll want to keep in mind to ensure freshness. For starters, always check for spoilage before you eat any leftover dip. If it looks or smells off, it’s best to toss it out.
Another tip is to avoid freezing this dish, as eggplant doesn’t freeze well and will become mushy upon defrosting.
Overall, the key to storing and reheating Mirza Ghasemi successfully is to remember to refrigerate it promptly after serving and use within 5 days. Following these simple tips will ensure that your leftover eggplant dip tastes just as great as when you first made it.
Tips for Perfect Results
Achieving the perfect Mirza Ghasemi is a matter of practice and patience. But, there are some tips and tricks that can help you elevate your dish to the next level.
Firstly, when grilling or roasting the eggplants, make sure to pierce them multiple times with a fork to ensure they cook evenly. If you’re running out of time, you might want to try smoking the eggplants instead. You can do so by charring them over an open flame until the skin is blackened, then placing them in a covered dish for 10-15 minutes to allow the smoky flavor to infuse.
When it comes to garlic, I always recommend mincing it finely or using a garlic press instead of chopping roughly. That way, it’ll distribute evenly throughout the dip and won’t overpower any other flavors.
Another tip is to let the tomato paste cook for a few minutes before adding any other ingredients. This will help caramelize it and bring out all its flavors.
For those who prefer their dip smoother, I suggest blending everything together until smooth. However, for a chunkier texture, just mix lightly so that some pieces of eggplant remain intact.
Lastly, don’t forget to season your Mirza Ghasemi well! A pinch of black pepper and salt goes a long way in enhancing all the other flavors in this dish.
By following these simple tips, you can make sure that your Mirza Ghasemi turns out exactly as you’d like it – with vibrant flavors and an unforgettable texture.
Bottom Line
Mirza Ghasemi is an easy-to-make and delicious addition to any party or gathering. Its unique combination of smoky eggplant, tangy tomatoes, and rich eggs make it an irresistible dip that your guests will not be able to resist.
So why not try this Persian Eggplant Dip recipe for your next party? Whether you’re looking for an impressive appetizer at a dinner party or a fun snack to share with friends, Mirza Ghasemi is sure to be a hit.
With the help of this recipe article, you’ll be able to create a perfect bowl of Mirza Ghasemi every time. And with options for substitutions and variations, you can make it your own and tailor it to your taste preferences.
So get ready to impress your guests with this flavorful dip, and enjoy the deliciousness of this traditional Persian dish.
Mirza Ghasemi - Persian Eggplant Dip Recipe
Ingredients
- 4 eggplants
- 2 garlic cloves
- 2 eggs
- 1 tomatoes
- 2 tablespoons oil
- salt
- black pepper
Instructions
- Grill the eggplants in the oven or on stove top.
- When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
- When cooled peel.
- Chop finely with a knife or mix in a blender.
- Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
- Add salt and pepper and fry till excess of water is gone.
- Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
- Serve with Iranian style bread.
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!