Recipe: Yummy Mirza Ghasemi (Persian Style Eggplant Dip)

Mirza Ghasemi (Persian Style Eggplant Dip). Mirza Ghasemi - Persian Eggplant Dip. A classic presentation from the Northern region of Iran, this dish is very simple to make and versatile as well. Azita Bina-Seibel of Beacon Hill's Lala.

The quintessential Persian grilled Eggplant dish from the Northern province. Mirza Ghasemi is a great starter dip with Pita bread. The list is endless and then a girl has to go and fall in love at first bite with Mirza Ghasemi. You can cook Mirza Ghasemi (Persian Style Eggplant Dip) using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mirza Ghasemi (Persian Style Eggplant Dip)

1. You need of large eggplant.
2. It's of onions, chopped.
3. It's of chopped garlic.
4. You need of tomatoes, chopped.
5. You need of tomato paste.
6. Prepare of olive oil.
7. You need of bay leaves.
8. It's of cinnamon stick.
9. Prepare of salt.
10. It's of turmeric powder.
11. You need of cumin powder.
12. You need of red chilli flakes.
13. It's of lime juice.
14. It's of eggs.
15. Prepare of coriander / parsley leaves, chopped.

It happened one night in a quaint little Persian restaurant. Mirza Ghasemi is a typical Persian dish made with a base of eggplant, tomato, garlic, and turmeric. This version with the egg on top, instead of mixed with In some countries, Mirza Ghasemi is known as Iranian eggplant sauce and is usually served with some typical flatbread along with other sauces. I must have mentioned my love for eggplants before but love is something to be renewed moment by moment, isn't it?

Mirza Ghasemi (Persian Style Eggplant Dip) instructions

1. Slit the eggplant into half, but let it remain intact. Brush with some oil and roast on an open flame till it is charred all over. Cool and peel the skin off. Mash well and keep aside..
2. Heat oil in a pan and add the bay leaves and cinnamon, followed by the garlic. Saute till it changes colour. Add the onion and continue to stir fry till light brown in colour..
3. Add the chopped tomatoes, tomato paste and all the dry spices. Saute on a low flame till dry. Add the mashed eggplant and saute for 2-3 minutes..
4. Make 2-3 cavities (depending on the number of eggs). Break the eggs in it and cook, covered till it sets..
5. Switch off the flame and add the lime juice. Garnish with coriander leaves and serve as a side dish / dip with any grilled meat or flat bread..

How did I express my love for this beautiful nightshade this time? By turning it into a lovely dip, a vegan version of the Persian. With this Iranian Persian Mirza Ghasemi Eggplant Recipe, we get more international here. This recipe comes from the north of Iran, from the Caspian sea. Usually, the original Iranian Persian Eggplant Recipe Mirza Ghasemi, often includes eggs.

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