Mirza Ghasemi (roasted Eggplant Dip)
Mirza Ghasemi is a popular roasted eggplant dip from Caspian cuisine, known for its smoky flavor and rich texture.
Ingredients
- 2 large eggplants
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork and roast them on a baking sheet for 30-40 minutes, or until the skin is charred and the flesh is soft.
- Let the eggplants cool, then peel off the skin and chop the flesh.
- Heat olive oil in a pan, add minced garlic and sauté until fragrant.
- Add turmeric, salt, and pepper, then stir in the chopped eggplant.
- Cook for 10-15 minutes, stirring occasionally, until the flavors are well combined.
- Transfer the dip to a serving dish and drizzle with olive oil 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
- Carbohydrates
- 10g
- Protein
- 5g
- Fat
- 8g
Supplies
Baking sheet Fork Pan Serving dish
Tools
Knife Cutting board Spatula
Serving suggestions
Serve Mirza Ghasemi with warm pita bread or as a side dish with rice.
Tips & tricks
For a smokier flavor, you can also roast the eggplants directly over an open flame on a gas stove.
Cost
$8