Mirza Ghasemi
A silky Iranian eggplant dip kissed with garlic, tomato, and egg. Roast until the eggplant collapses, then fold in a jammy egg for richness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 185
- Protein
- 4g
Ingredients
- 1 whole eggplant, medium-sized
- 1 whole tomato, medium
- 3 cloves garlic, cloves
- 3 tablespoons olive oil
- 1 large egg
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 450°F and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 2
Pierce the whole eggplant 8–10 times all over with a fork, making shallow stabs into the skin to prevent it from exploding.
- 3
Pierce the tomato 4–5 times with a fork to prevent it from splitting when it heats.
- 4
Place the eggplant and tomato directly on the oven rack, with a baking sheet on the rack below to catch any drips.
- 5
Roast until the eggplant skin collapses and wrinkles and the flesh feels very soft when poked gently, about 12–15 minutes.
- 6
Remove the eggplant and tomato from the oven and set them on a cutting board to cool for 2 minutes until you can handle them safely.
- 7
Cut the eggplant in half lengthwise (from stem end to tip) and scoop the soft flesh away from the skin with a spoon, discarding the skin.
- 8
Cut the tomato in half across the middle and scoop out the soft center into the same bowl as the eggplant, discarding the skin.
- 9
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 10
Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 11
Add the minced garlic to the hot oil and stir constantly for 30 seconds until it smells strongly fragrant—do not let it brown.
- 12
Pour the roasted eggplant and tomato into the skillet with the garlic and stir with a wooden spoon until everything is roughly combined.
- 13
Crack the egg into a small bowl and beat it with a fork until the white and yolk are fully blended, about 10 seconds.
- 14
Pour the beaten egg into the center of the eggplant mixture and stir constantly with a wooden spoon for 60 seconds, breaking the egg into small curds as you stir.
- 15
Add the remaining 1 tablespoon of olive oil and stir until the mixture is creamy and velvety, about 30 seconds.
- 16
Taste the mixture and stir in salt and pepper until it tastes balanced—start with a pinch of each, then add more as needed.
- 17
Transfer the mirza ghasemi to a serving plate and let it cool to room temperature for 2–3 minutes before eating.
Tools you’ll need
- oven
- baking sheet
- cutting board
- spoon
- 10-inch skillet
- wooden spoon
- small bowl
- fork
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