Ingredients with Measurements:
- 2 large eggplants
- 4 cloves of garlic, minced
- 1 large onion, chopped
- 4 tomatoes, chopped
- 4 eggs
- 1/4 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Large skillet or wok
Step-by-step instructions:
1. Preheat the grill or oven to 400°F.
2. Pierce the eggplants with a fork and grill or bake them until the skin is charred and the flesh is soft.
3. Remove the eggplants from the grill or oven and let them cool.
4. Peel the skin off the eggplants and discard it.
5. Chop the eggplants into small pieces and set aside.
6. Heat the vegetable oil in a large skillet or wok over medium heat.
7. Add the minced garlic and chopped onion to the skillet and cook until the onion is translucent.
8. Add the chopped tomatoes to the skillet and cook until they are soft and have released their juices.
9. Add the chopped eggplants to the skillet and stir to combine.
10. Crack the eggs into the skillet and stir until the eggs are cooked and scrambled.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Grill or oven: 400°F
- Skillet or wok: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 17g
- Protein: 7g
Substitutions for ingredients:
- Olive oil can be used instead of vegetable oil.
- Canned tomatoes can be used instead of fresh tomatoes.
- Shallots can be used instead of onions.
Variations:
- Add chopped bell peppers or jalapeños for a spicy kick.
- Use smoked paprika for a smoky flavor.
- Add crumbled feta cheese on top for a Mediterranean twist.
Tips and tricks:
- Make sure to pierce the eggplants with a fork before grilling or baking to prevent them from exploding.
- Use a non-stick skillet or wok to prevent the eggs from sticking.
- Serve with crusty bread or pita for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter.
- Garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Crusty bread or pita
- Rice or couscous
Suggested side dishes:
- Greek salad
- Hummus and pita
- Roasted vegetables
Troubleshooting advice:
- If the eggs are not cooking evenly, stir constantly to prevent them from sticking to the skillet or wok.
Food safety advice:
- Make sure to wash the vegetables before using them.
- Cook the eggs until they are fully cooked to prevent foodborne illness.
Food history:
- Mirza Qasemi is a traditional Persian dish made with grilled or baked eggplants, tomatoes, and eggs.
Flavor profiles:
- Smoky, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Iranian