Mirza ghasemi or Mirza-Qasemi is an aubergine and egg dish with a smoky taste that is often served as a side dish or appetizer.
Ingredients
8 eggs, large - 2 large eggplants - 6 large tomatoes, chopped - 2 tablespoons garlic puree - 2 teaspoons tumeric - salt, black pepper - 1/4 cup liquid shortening
Directions:
Prick eggplants all over.
Place on a cookie sheet and bake at 400º for about 20 minutes or until very tender.
*To check if the eggplant is cooked, pinch the neck. If the neck is soft, the eggplant is cooked.
In the mean time mince the garlic and puree by pressing down your knife and smashing it by firmly dragging the knife over the garlic.
Once the eggplants are ready, take them out of the oven and let them rest for five minutes.
Once they have cooled down peel the skin off. This should be easy and quick.
Rough chop the eggplant and mash with a fork. Also, chop your tomatoes. I removed the tomatoes’ skin.
Season eggs with salt and pepper. Whisk until frothy.
Now here comes the fun part! I have to confess that I forgot to buy liquid shortening, instead I used vegetable oil. Warm up the oil and add the garlic.
Add turmeric, stir constantly and cook for about 4 minutes.
Add eggs and stir well. Cook eggs as you would when making scrambled eggs. Once the eggs appear to be solid remove them with a slotted spoon and set aside.
There was no oil left in the pot after I removed the eggs, so I added some more oil. Add eggplants and tomatoes. Season with salt and pepper.
Cook covered on medium-high stirring often until the liquid has evaporated. Once the vegetables starts sticking to the bottom add the eggs.
Stir well so that the eggs are uniformly mixed with the eggplant and tomatoes. Serve Mirza Ghasemi with a side of thinly sliced cucumbers and plain yogurt.
Or serve over rice.
Reference : mypersiankitchen.com/
