Mirza Ghasemi Recipe

Prepare and char

Wash and dry the eggplants. Prick each eggplant a few times with a fork to prevent bursting. Brush lightly with vegetable oil and sprinkle with 1 tsp salt. Char-grill the eggplants directly over medium-high charcoal or gas flame, or roast under a hot broiler, turning every 4–6 minutes until the skin is blackened and flesh is very soft, about 20–30 minutes total depending on heat. The flesh should collapse when pressed.

Transfer charred eggplants to a bowl and cover with plastic wrap or place in a sealed container for 10 minutes to steam — this loosens the skin and mellows the smoky flavor. When cool enough to handle, peel away and discard the charred skin, trim off stems, and roughly chop or shred the flesh. Reserve any smoky juices.

Prepare tomatoes and aromatics

If using fresh tomatoes: score a shallow 'X' on the bottom of each tomato and plunge into boiling water for 20–30 seconds, then into ice water. Peel, seed if desired, and chop. If using canned, drain and chop lightly. Set aside.

Heat 1 tbs vegetable oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the sliced garlic and sauté for 1–2 minutes until fragrant and lightly golden — do not burn. Stir in the turmeric and ground black pepper and cook 30 seconds to bloom the spices.

Add the chopped tomatoes and tomato paste (if using). Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens and the raw tomato taste cooks off, about 8–12 minutes. Season with 1 tsp salt and 1 tsp sugar; adjust to taste.

Taste the tomato-onion mixture and adjust seasoning. If it seems too acidic, add a pinch more sugar. If too thick, add 1–2 tbs water or reserved eggplant juices.

Add the shredded charred eggplant to the tomato mixture. Stir to combine thoroughly and cook together 4–6 minutes so flavors meld and excess moisture evaporates. Use a spatula to mash some eggplant pieces for a creamy texture but leave some strands for texture.

In a separate small skillet, melt 2 tbs butter or ghee over medium heat. Crack the 4 eggs into the skillet and scramble gently until just set but still glossy (soft-scrambled). Alternatively, make small well(s) in the eggplant mixture and gently break eggs into wells, cover and cook until whites set but yolks remain slightly runny — traditional Mirza Ghasemi commonly includes well-cooked scrambled eggs mixed in.

Mix the softly scrambled eggs into the eggplant-tomato base quickly and evenly, folding to create a cohesive, slightly chunky spread. Cook together 1–2 minutes more to marry flavors. Taste and adjust salt and pepper as needed. Stir in 1 tsp lemon juice (optional) and 1 tsp olive oil for brightness.

Transfer to a serving dish, drizzle a little extra olive oil or a few small dots of melted butter/ghee on top, and garnish with chopped cilantro or parsley. Serve warm or at room temperature with flatbread, rice, or as part of a meze spread.