Mirza Ghasemi (Roasted Eggplant With Eggs)
Serves 6
15 mins prep
15 mins cook
56 mins Roasting Time
30 mins total
This Persian roasted eggplant dip cooked with eggs is the perfect weekend brunch. Mirza Ghasemi, prepared with plenty of garlic and tomatoes, is packed with flavor. It is filling and is great for a meal or side.
Preheat oven to 400˚F. Prick eggplants with fork and place on a parchment paper lined baking sheet and bake for about [timer minutes=45]45 to 60 minutes[/timer] until the skin turns darker and shrinks. Check notes below for other cooking options.
To check if eggplant is cooked well, press the back of a fork on the eggplant. It should compress easily into the center without resistance.
Transfer the cooked eggplant to a large dish and cover with a lid for about [timer minutes=10]10 to 15 minutes[/timer]. Peel the charred skin and chop finely.
Heat oil in a skillet at medium high. Add chopped onion and saute until golden brown. Then add crushed garlic and saute for [timer minutes=2]couple minutes[/timer], but do not let it brown.
Add eggplant, chopped tomatoes, tomato paste (if using), lemon juice, turmeric, salt, pepper and stir to combine.
Cover and and cook at medium heat, until soft, about [timer minutes=10]10 to 15 minutes[/timer]. Remove the lid and evaporate excess juices, stirring in between.
Crack four eggs into the eggplant-tomato mixture and cook over medium low heat. Using a fork gently swirl the eggs but do not overmix. Allow the streaks of eggs to cook through before stirring into the mixture.
Make two shallow wells in the sauce and crack two eggs into it. Cover and simmer for about [timer minutes=3]3 minutes[/timer], until the whites firm up and the yolks are soft cooked.
Top with a drizzle of olive oil, chopped fresh chives and walnuts. Serve it with fresh herbs, feta cheese and flat breads or saffron rice.