Mirza Ghasemi (persian Eggplant And Tomato Dip)

Mirza Ghasemi is a popular Persian dish made with eggplant, tomatoes, and a blend of aromatic spices. This smoky and flavorful dip is perfect for serving with warm bread or as a side dish.

Mirza Ghasemi (persian Eggplant And Tomato Dip)

Ingredients

  • 2 large eggplants
  • 4 ripe tomatoes
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and roast them for 30-40 minutes, or until the skin is charred and the flesh is soft. Let them cool, then peel and chop the flesh.
  2. In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic, turmeric, and cumin, and cook for 2-3 minutes.
  3. Add the chopped tomatoes to the pan and cook until they break down and release their juices.
  4. Stir in the chopped eggplant and cook for an additional 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  5. Remove from heat and let the dip cool slightly before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Protein
4g
Carbohydrates
10g
Fat
7g

Supplies

Knife Cutting board Baking sheet Pan

Tools

Oven Stovetop

Serving suggestions

Serve Mirza Ghasemi with warm pita bread or as a side dish with grilled meats.

Tips & tricks

For a smokier flavor, you can char the eggplants directly over an open flame on a gas stovetop before roasting them in the oven.

Cost

$8