Name: Mirza Ghasemi (Persian Smoky Eggplant, Garlic and Egg Dip)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Persian
Ingredients: 4 eggplant, about 1.2 kg / 2.6 lb total; 5 clove garlic, thinly sliced; 3 tomato, grated or finely chopped; 3 tbsp olive oil; 2 egg, lightly beaten; ½ tsp turmeric; 1 tsp tomato paste, optional; 1 tsp salt, or to taste; ½ tsp black pepper

Persian Autumn Vegetarian 1 h 4 servings235 Calories

Jump to recipe

🔊 Cook mode: big steps, timers and voice control (say “next”), hands-free.

Mirza Ghasemi is a silky, smoky Persian dish of charred eggplant, garlic and tomato, gently set with egg. It comes from Gilan, the green province on Iran’s Caspian coast, where it is served as a starter, a dip or a light main with flatbread. If you like baba ganoush, think of this as its savoury, garlicky cousin: softer, a little tangy from the tomato, and rich from the egg yolk. It is also vegetarian, naturally gluten-free and cooks in one pan.

It suits this time of year perfectly. Eggplants are still good in autumn, the dish can be made a day ahead, and it earns its place on a holiday table next to roast vegetables, dips and bread without competing for oven space.

The secret is the smoke

The whole flavour of Mirza Ghasemi comes from charring the eggplants until the skin is blackened and the flesh collapses. Traditionally they are blistered directly over a gas flame. Without a gas hob, use a very hot grill (broiler) or a 450°F / 230°C oven, turning them every 10 minutes until they sag. A barbecue works beautifully too. Let them rest in a covered bowl for 10 minutes; the steam loosens the skin so it peels off easily.

Tips for the best texture

Drain the flesh. Let the peeled eggplant sit in a colander for 5 minutes. Too much liquid makes the dish watery and dulls the smoke.
Fry the garlic gently. Golden garlic is sweet; brown garlic is bitter. Turn the heat down as soon as it starts to colour.
Cook the tomatoes down. Fresh tomatoes should lose their raw water and turn jammy before the eggplant goes in. A teaspoon of tomato paste adds depth in winter, when tomatoes are pale.
Add the eggs last. Stir them in over low heat so they set in soft, creamy ribbons rather than hard curds.
Turmeric is for colour and warmth, not heat. A small pinch is enough.

Variations

Vegan: leave out the egg and add a spoonful of tahini at the end for richness.
Spicier: a pinch of chilli flakes or a squeeze of lemon juice brightens it.
Tangier: some Iranian cooks add a spoonful of tomato paste and a little dried mint on top.
Heartier: top with a fried or poached egg and serve as brunch.

Serving ideas

Serve warm or at room temperature with warm pita, lavash, naan or toasted sourdough. It also sits happily beside Persian rice, kebabs, or a fresh cucumber and tomato salad. For a holiday spread, set it out with olives, yogurt dip and a bowl of fresh herbs, and let guests scoop. A drizzle of good olive oil and a few walnuts on top make it look as good as it tastes.

Storage

Keep Mirza Ghasemi in an airtight container in the fridge for up to 3 days. The flavour actually improves after a night. Reheat gently in a pan with a splash of water, or serve cold as a dip. Because it contains cooked egg, do not leave it out for more than 2 hours. It does not freeze well once the egg is added.

Why it’s popular now

Smoky eggplant dishes, plant-forward starters and easy make-ahead sharing plates are all trending, and Mirza Ghasemi ticks every box with ingredients from any supermarket. No special spices are needed: eggplant, garlic, tomatoes, eggs, turmeric and olive oil.

Allergen note: contains egg. Eggplant is a nightshade; people who avoid nightshades should skip this dish.

Recipe