Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mirza ghasemi (persian style eggplant dip). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes. Add salt and pepper and fry till excess of water is gone. Beat eggs well with a fork and fry separately until half-cooked.
Mirza Ghasemi (Persian Style Eggplant Dip) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Mirza Ghasemi (Persian Style Eggplant Dip) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mirza ghasemi (persian style eggplant dip) using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mirza Ghasemi (Persian Style Eggplant Dip):
- Get 1 large eggplant
- Get 1-2 onions, chopped
- Prepare 1 tbsp. chopped garlic
- Prepare 1-2 tomatoes, chopped
- Prepare 1 tbsp. tomato paste
- Make ready 2-3 tbsp. olive oil
- Take 1-2 bay leaves
- Prepare 1 inch cinnamon stick
- Get to taste salt
- Make ready 1/2 tsp. turmeric powder
- Take 1/2 tsp. cumin powder
- Get 1 tsp. red chilli flakes
- Make ready 1 tsp. lime juice
- Take 2-3 eggs
- Make ready 1 tbsp. coriander / parsley leaves, chopped
ABOUT Mirza Ghasemi (Roasted Eggplant Dip - Persian Style) RECIPE. This traditional Persian delicacy is very much a part of the Ramadan feast. It is actually a non-veg. version of our very own baingan bharta or Israeli Shakshuka. Cook Mirza Ghasemi (Roasted Eggplant Dip - Persian Style) in the comfort of your home with BetterButter.
Instructions to make Mirza Ghasemi (Persian Style Eggplant Dip):
- 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.
- 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.
- 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.
- Make 2-3 cavities (depending on the number of eggs). Break the eggs in it and cook, covered till it sets.
- 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.
Western countries like ours usually call this recipe Persian Eggplant Dip. Whether you call it Iranian cuisine, Persian Eggplant Dip, or Mirza Ghasemi, if you like turmeric, garlic, eggplant, eggs, and tomato, you're going to love this recipe! Real talk- when it comes to dinner I'm a creature of habit. Mirza ghasemi is a vegan dish from north of Iran made with onions eggs garlic tomatoes and eggplants Mirza ghassemi can also be served with a platter of fresh herbs, and a bowl of yogurt dip (or white Paneer, Feta cheese or Double Crème if desired). Mirza Ghasemi is a Persian eggplant and tomato dish that's very flavorful.
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