Ingredients with Measurements:
- 4 medium-sized eggplants
- 4 large tomatoes
- 1 large onion
- 6 cloves of garlic
- 4 eggs
- 1/2 cup of vegetable oil
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of turmeric
Special equipment needed:
- Oven
- Large skillet
- Mixing bowl
- Fork
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes until the skin is charred and the flesh is soft.
3. Once the eggplants are done, remove them from the oven and let them cool for a few minutes. Peel off the skin and discard it. Mash the eggplant flesh with a fork and set aside.
4. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
5. Add the minced garlic and sauté for another minute.
6. Add the chopped tomatoes, salt, black pepper, and turmeric. Cook for 10-15 minutes until the tomatoes are soft and the mixture has thickened.
7. Add the mashed eggplant to the skillet and mix well. Cook for another 5-10 minutes until the flavors are well combined.
8. Crack the eggs into a mixing bowl and whisk them until they are well beaten.
9. Pour the beaten eggs into the skillet and mix well with the eggplant mixture. Cook for another 5-10 minutes until the eggs are cooked through.
10. Serve hot with bread or rice.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 22g
Protein: 9g
Carbohydrates: 20g
Fiber: 7g
Sugar: 10g
Sodium: 500mg
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or yellow squash.
- Tomatoes can be substituted with canned tomatoes or tomato paste.
- Vegetable oil can be substituted with olive oil or butter.
Variations:
- Add chopped bell peppers or jalapeños for a spicier version.
- Add cooked ground beef or lamb for a meatier version.
- Add chopped fresh herbs such as parsley or cilantro for extra flavor.
Tips and tricks:
- Make sure to pierce the eggplants with a fork before roasting them to prevent them from exploding in the oven.
- Use a non-stick skillet to prevent the eggplant mixture from sticking to the bottom.
- Serve with a dollop of plain yogurt or sour cream for added creaminess.
Storage instructions:
Store leftover Mirza Ghasemi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Mirza Ghasemi in a skillet over medium heat until heated through.
Presentation ideas:
Serve Mirza Ghasemi in a shallow bowl or on a platter with bread or rice on the side.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Pair Mirza Ghasemi with a side salad or pickled vegetables.
Suggested side dishes:
Serve Mirza Ghasemi with bread or rice.
Troubleshooting advice:
- If the eggplant mixture is too dry, add a splash of water or vegetable broth to loosen it up.
- If the eggs are overcooked, reduce the cooking time or remove them from the skillet earlier.
Food safety advice:
Make sure to wash all vegetables before using them. Cook eggs thoroughly to prevent foodborne illness.
Food history:
Mirza Ghasemi is a traditional Persian dish that originated in the northern part of Iran.
Flavor profiles:
Mirza Ghasemi is a savory dish with smoky, garlicky, and slightly sweet flavors.
Serving suggestions:
Serve Mirza Ghasemi as a main dish for lunch or dinner.
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Region: Iranian