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.
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
- 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.
- 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.
- Add the chopped tomatoes to the pan and cook until they break down and release their juices.
- 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.
- 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