Mirza ghasemi
میرزاقاسمیSmoky aubergine, garlic, tomato and egg from Gilan
- Serves
- 4
- Preparation
- 15 min
- Cooking
- 45 min
- Course
- Sides and pickles
- For
- Everyday
- Diet
- Vegetarian, Gluten-free
- From
- Gilan
Mirza ghasemi comes from Gilan, on the Caspian coast. Aubergines are charred whole until smoky and soft, then cooked down with garlic, tomato and turmeric and stirred through with eggs.
It is eaten as a starter or light meal with bread, or with rice as northern Iranians often do. The name is said to come from a nineteenth-century governor of the region, Mirza Ghasem Khan.
Ingredients
Serves 4
Method
Tips from the kitchen
- The smokiness is the point: charring over a flame gives a far better result than the oven alone.
- Garlic is generous in the Gilani style; use less if you prefer, but do not leave it out.
