Mirza ghasemi is a tomato and eggplant appetizer dish and it’s super easy to make at home. This is one of my favorite appetizers. It is especially good in summer when you can find the best quality eggplants and tomatoes. So here’s mirza ghasemi recipe. People in North usually enjoy Persian eggplants and tomatoes as an appetizer, but this recipe is certainly substantial enough that it could serve as a light lunch with basmati rice or naan bread as well.
# Roast eggplants in the oven, grill or on the stove. Peel eggplants and cut the top off.
# Mash eggplants with a fork or finely dice them with a knife.
# Mash or finely chop cloves of garlic.
# Puree tomatoes in blender.
# Heat pan and add oil. Sauté the garlic until golden Then add salt, pepper and turmeric.
# Add mashed eggplants and cook for 15 minutes on medium heat.
# Add pureed tomatoes and tomato paste. Cover and cook for another 15 minutes on medium heat.
# Add eggs to the mixture and stir it all together. Cook it for another couple of minutes.
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