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Mirza Ghasemi
Mirza Ghasemi is a delightful Persian dish that tantalizes the palate with its smoky roasted eggplant, succulent tomatoes, and aromatic garlic. This traditional recipe hails from the lush northern regions of Iran, where the flavors of the land come alive through simple yet vibrant ingredients. Often enjoyed as a hearty breakfast or a comforting dinner, this dish is perfect for sharing with loved ones, served alongside warm, crusty bread or fluffy rice. With the addition of perfectly cooked eggs nestled into the savory mixture, each bite is a celebration of rich flavors and textures, offering a nourishing experience that's both satisfying and heartwarming.
Ingredients
- Eggplants
- 2 medium-sized
- Tomatoes
- 3 ripe, diced
- Garlic
- 4 cloves, minced
- Eggs
- 4 large
- Olive oil
- 3 tablespoons
- Turmeric
- 1 teaspoon
- Red pepper flakes
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Salt
- to taste
- Fresh parsley
- 1/4 cup, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Prick the eggplants several times with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
- Once the eggplants are roasted, remove them from the oven and let them cool slightly. Carefully peel off the charred skin and chop the flesh into small pieces.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant and golden.
- Stir in the diced tomatoes, turmeric, red pepper flakes, salt, and black pepper. Cook for 5-7 minutes, or until the tomatoes are soft and juicy.
- Add the chopped eggplant to the tomato mixture, stirring well to combine. Allow it to cook for another 5 minutes, letting the flavors meld together.
- Create small wells in the mixture and carefully crack the eggs into each well. Cover the pan and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness (the yolks should be slightly runny for a perfect texture).
- Garnish with chopped fresh parsley before serving. This dish is best enjoyed hot with crusty bread or over a bed of fluffy rice.
Tips
- For an extra smoky flavor, grill the eggplants instead of roasting them in the oven.
- Feel free to add other spices like cumin or coriander for a different flavor profile.
- This dish can be made vegetarian by omitting the eggs and served as a robust side dish.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 290 Fat: 20g Carbs: 20g Protein: 12g Sodium: 350mg Sugar: 5g
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