Mirzaghasemi Recipe

Name: Darbar Persian Grill & Wine Lounges Mirzaghasemi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Persian
Ingredients: 2 each large globe (or Italian) eggplants, about 1 lb each; 1 tsp kosher salt; 3 tbs olive oil; 6 clove garlic cloves, finely minced; 1 each yellow onion, finely diced; 2 cups ripe tomatoes, peeled and chopped (or canned plum tomatoes, drained); 1 tbs tomato paste (optional, for deeper tomato flavor); 1 tsp turmeric; 1 tsp ground black pepper; 1 tsp dried Persian/herbs or dried mint (optional); 1 tbs lemon juice or verjuice; 2 tbs fresh cilantro or parsley, chopped; 2 each eggs (optional, fried sunny-side up); 1 tbs butter (optional, for richer finish); 0 to taste salt, to taste; 0 to taste ground black pepper, to taste

Inspired by Darbar Persian Grill & Wine Lounge

Time1h

Serves4

A delicious medley of BBQ eggplant mashed with Garlic and Tomato Topped with Fried Egg (optional).

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Ingredients

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Eggplant Base

2 each large globe (or Italian) eggplants, about 1 lb each

1 tsp kosher salt

3 tbs olive oil

Aromatics & Tomato

6 clove garlic cloves, finely minced

1 each yellow onion, finely diced

2 cups ripe tomatoes, peeled and chopped (or canned plum tomatoes, drained)

1 tbs tomato paste (optional, for deeper tomato flavor)

1 tsp turmeric

1 tsp ground black pepper

1 tsp dried Persian/herbs or dried mint (optional)

Finish & Garnish

1 tbs lemon juice or verjuice

2 tbs fresh cilantro or parsley, chopped

2 each eggs (optional, fried sunny-side up)

1 tbs butter (optional, for richer finish)

0 to taste salt, to taste

0 to taste ground black pepper, to taste

Method

Eggplant Base

Prepare and roast eggplants

Preheat oven to 450°F (230°C) or prepare a gas stovetop flame or grill for charring. Prick each eggplant a few times with a fork to release steam. Rub lightly with 1 tsp kosher salt. Roast whole on a rimmed sheet or directly over flame, turning occasionally, until the skin is charred and flesh is very soft, 25–35 minutes depending on method. For stovetop or grill, rotate until blackened evenly; for oven, flip once or twice. Remove to a bowl and cover with plastic wrap for 10 minutes to steam — this loosens the skin.

Peel off charred skin (wear gloves if hot) and discard stems. Place the flesh in a colander to drain for 5–10 minutes if watery, then transfer to a bowl and mash coarsely with a fork or potato masher; you want a slightly chunky texture, not a smooth puree. Stir in 1 tablespoon olive oil and set aside.

Aromatics & Tomato

Sweat onion and garlic

Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until translucent and just beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant, careful not to burn.

Cook tomatoes

Add the chopped fresh tomatoes (or drained canned tomatoes) and tomato paste if using. Stir to combine, then add turmeric and 1 tsp ground black pepper. Simmer over medium-low heat, stirring occasionally, until tomatoes break down and sauce thickens, about 8–12 minutes. Taste and adjust salt; if tomatoes are very acidic, add a pinch of sugar (1/4 tsp) or an extra 1 tsp tomato paste.

Combine with eggplant

Fold the mashed roasted eggplant into the tomato mixture. Cook together on low heat for 4–6 minutes so flavors meld and excess moisture evaporates. Stir in 1 tbsp lemon juice (or verjuice), optional dried mint/herbs, and 1 tbsp butter if using for richness. Taste and adjust seasoning with salt and pepper.

Finish & Garnish

Fry eggs (optional)

If serving with fried eggs, heat a small nonstick skillet over medium heat with 1 tsp oil or a small knob of butter. Crack eggs into skillet and cook sunny-side up until whites are set but yolks remain runny, 3–4 minutes (cover briefly for firmer whites). Season eggs with a little salt and pepper.

Serve: Spoon the mirzaghasemi into a shallow serving bowl or individual plates. Top each portion with a fried egg if using. Sprinkle chopped cilantro or parsley over the top. Serve warm with flatbread (naan, lavash, or pita) or steamed rice. Leftovers keep in the refrigerator for 3–4 days and reheat gently on the stovetop.