Mirza Ghasemi is a traditional Persian eggplant dish originating from the northern Iranian region of Gilan. Known for its rich aroma and smoky flavor, it combines roasted eggplant with garlic, tomatoes, and warm spices to create a deeply satisfying appetizer or side dish. Widely enjoyed across Iran, each household often prepares its own slightly different version, adding personal touches while keeping the heart of the recipe intact.
The key to the dish lies in roasting the eggplants until the flesh becomes soft and smoky, which gives Mirza Ghasemi its signature depth of flavor. The egg is gently incorporated into the mixture toward the end of cooking, adding body and creaminess to the dip. Served warm or at room temperature and topped with fresh herbs and toasted nuts, it pairs beautifully with flatbread and makes a wonderful addition to any mezze-style spread.
Mia Florea
Mirza Ghasemi is a traditional Persian roasted eggplant dip made with garlic, tomato, and warming spices. Rich, smoky, and deeply flavorful, it’s a comforting dish that can be served as an appetizer or a side with fresh bread.
- 3 large eggplants
- 1 large onion finely chopped
- 6-7 cloves of garlic chopped
- 1 small red bell pepper finely chopped
- 1 small chili finely chopped
- 1 egg lightly beaten
- 2-3 tablespoons olive oil
- 1 teaspoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon paprika
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon freshly chopped parsley or cilantro
- a handful of toasted almonds or pine seeds
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Wash and dry the whole eggplants.
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Using a fork, prick the eggplants all over their skin surface.
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Preheat the oven to 200° C (390° F), and roast the eggplants for about 40 minutes, turning them halfway to get an even roast.
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You could alternatively do this step on a grill.
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Place the roasted eggplants in a bowl and cover with a lid or plate for 10 minutes. This helps loosen the skin and makes peeling easier.
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Meanwhile, add the olive oil to a saucepan and sauté the onions, garlic, bell pepper and chili until tender, about 5-10 minutes.
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Add the tomato paste, spices, salt, and pepper. Cook for 1 minute to release the aroma, then remove from heat.
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Once the eggplants have cooled, peel and finely chop the eggplants with a knife or pulse them briefly in a food processor.
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Add the chopped eggplants to the saucepan with the sautéed onion mixture and cook on low for about 10 minutes.
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Crack the egg into the pan and mix gently until fully incorporated. The egg gives this dish body and creaminess.
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Cook for a further 5 minutes.
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Remove from heat and serve warm or cold, sprinkled with some parsley and toasted almonds.
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Enjoy!
