Ingredients with Measurements:
- 2 medium-sized eggplants
- 2 large tomatoes
- 1 medium-sized onion, finely chopped
- 4 cloves of garlic, minced
- 3 tablespoons of vegetable oil
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 eggs
- Fresh parsley for garnish
Special equipment needed:
- Oven
- Gas stove or grill
- Large mixing bowl
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Pierce the eggplants with a fork and place them directly on the gas stove or grill. Roast the eggplants until the skin is charred and the flesh is soft. This should take about 15-20 minutes. Alternatively, you can roast the eggplants in the oven for 45-50 minutes.
3. Once the eggplants are roasted, remove them from the heat and let them cool. Once they are cool enough to handle, peel off the skin and discard it. Mash the eggplant flesh with a fork or a potato masher and set it aside.
4. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it is soft and translucent, about 5 minutes.
5. Add the minced garlic to the skillet and sauté for another minute.
6. Add the turmeric, salt, and black pepper to the skillet and stir well.
7. Dice the tomatoes and add them to the skillet. Cook the tomatoes until they are soft and have released their juices, about 10-15 minutes.
8. Add the mashed eggplant to the skillet and stir well. Cook the mixture for another 5-10 minutes, until it is heated through.
9. In a separate bowl, beat the eggs and then pour them over the eggplant and tomato mixture. Stir the mixture until the eggs are cooked and scrambled.
10. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Fat: 14g
Protein: 7g
Carbohydrates: 16g
Fiber: 7g
Sugar: 9g
Sodium: 600mg
Substitutions for ingredients:
- You can use olive oil instead of vegetable oil.
- You can use canned tomatoes instead of fresh tomatoes.
- You can use garlic powder instead of fresh garlic.
Variations:
- Add some chopped bell peppers to the skillet for extra flavor and texture.
- Add some chopped fresh herbs, such as basil or cilantro, to the skillet for extra freshness.
- Add some crumbled feta cheese on top of the dish for extra creaminess.
Tips and tricks:
- Make sure to roast the eggplants until the skin is charred and the flesh is soft. This will give the dish a smoky flavor.
- Use a non-stick skillet to prevent the eggs from sticking to the bottom.
- Serve the dish with some crusty bread or pita bread to soak up the juices.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
Serve the dish in a shallow bowl or plate, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve the dish with some crusty bread or pita bread.
- Serve the dish with a side salad.
Suggested side dishes:
- Greek salad
- Tabouli salad
- Hummus and pita bread
Troubleshooting advice:
- If the eggs are not cooking evenly, stir the mixture constantly to distribute the heat.
- If the dish is too dry, add some more vegetable oil or a splash of water.
Food safety advice:
- Make sure to wash the eggplants and tomatoes thoroughly before using them.
- Make sure to cook the eggs until they are fully cooked and no longer runny.
Food history:
Mirza Ghasemi is a traditional Persian dish that originated in the northern region of Iran.
Flavor profiles:
Smoky, savory, slightly sweet, and tangy.
Serving suggestions:
Serve the dish as a main course for lunch or dinner.
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Region: Iranian