Mirza Ghasemi

Thank you Paris Ta


  • 4 large whole aubergines
  • 4 large ripe tomatoes
  • 2 whole garlic bulbs (peeled, crushed and roughly sliced)
  • 2 tablespoons of tomato puree
  • 1 heaped teaspoon of turmeric powder
  • 2 heaped teaspoons of Maldon sea salt
  • 3 medium sized whole eggs
  • Oil for frying


  1. Preheat your oven to 200 degrees and once hot, place aubergines directly onto the oven griddles and without pricking or breaking the skin, roast them for 40-45 minutes.
  2. In a large frying pan over a medium heat, add some oil and slowly cook your garlic slices making sure you are cooking them through rather than browning them.  If they start to brown too quickly take the pan off heat and the residual heat will still give you a decent temperature for a while longer if needed.  Once you garlic has cooked through and just as some of the edges begin to brown, add your turmeric powder and ensure it is mixed well into the garlic and cook it through for a minutes or two.  Quarter your tomatoes, removing the core and throw them into the pan and cook them with the garlic until they break down and are full cooked through.  Then turn the temperature off and set aside.
  3. Once your aubergines are cooked, carefully remove them from the oven using a plate to catch them as sometimes they burst so its best to put them straight into the plate.  Then using a knife score the skin and take a spoon and scoop the flesh out from all 4 of them and add it to your frying pan.  Then turn the high on again to a medium temperature and mix the aubergine pulp with the garlic and tomatoes and cook them through for a few minutes, mashing them a little with your cooking utensil of choice.  Add your tomato puree, mix thoroughly and leave it to cook through again for about 5 or so minutes, ensuring you keep it moving so it doesn’t burn.
  4. Finally beat your 3 eggs whole and make lots of little holes in the aubergine mixture and simply pour the beaten egg mix straight onto the pan and do not (I repeat DO NOT) stir it in.  You don’t want the egg mix to enrich the aubergine mix but instead you want it to cook through and once cooked, then you mix it in to the aubergines.  This takes approximately 8 minutes or so and you will see when the egg is cooked as it goes opaque.  Once cooked, give the whole mix a good stir so that it has an even consistency and it is ready to eat.  Personally I think it is best served warm, but the truth is you can eat it warm, hot or cold.  Take your bread of choice and scoop a massive dollop of the mix and enjoy.

more: http://www.foodepedia.co.uk/sabrina-ghayour/2010/may/Persian_Mirza_Ghasemi_Aubergines.htm

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + '.disqus.com/embed.js'; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();