Mirza Ghasemi Iranian Recipe
Having been following the fight for freedom in Iran led me some Iranian-Persian recipes. I was taken by them noting that many are naturally very healthy dishes. The following recipe was shared with me by a friendly Iranian acquaintance who assures me the end result is fabulous. Hoping to try it soon but couldn’t wait to share!
Mirza Ghasemi (Baademjaan Ghasemi)
Iranian Recipe
Ingredients:
8 small seedless eggplants
4 cloves of garlic, finely chopped
4 eggs
2 medium tomatoes
1/3 cup of cooking oil
Salt
Black pepper
Directions:
Bake the eggplants in oven until cooked. This occurs when the eggplants swell and the skin bursts. Take eggplants out of oven and let them cool down slightly. Peel them and cut the hard tops. Cut into small pieces.
Bring water to boil in a small pot. Cook tomatos in boiling water for 2-3 minutes. Drain the pot and let cool slightly. Peel them and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add eggplants and fry further for 3-4 minutes. Add tomatos, salt and pepper and fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes. Can be served with white rice or Iranian bread.
This is a delicious dish from a region by the Caspian sea in northern Iran.
Recipe makes 6 servings.
