Ingredients with Measurements:
- 1 large eggplant
- 2 tomatoes, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb ground beef
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 cup chopped parsley
Special Equipment Needed:
- Grill or grill pan
- Skewers
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplant into 1/2 inch thick rounds. Brush with olive oil and sprinkle with salt and pepper.
3. Grill eggplant rounds for 3-4 minutes on each side until tender and lightly charred. Remove from grill and set aside.
4. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add diced onion and minced garlic and sauté for 2-3 minutes until softened.
5. Add diced tomatoes to the skillet and cook for 5-7 minutes until they start to break down.
6. Add grilled eggplant to the skillet and use a fork to mash it into the tomato mixture. Cook for an additional 5-7 minutes until the mixture is thick and well combined. Set aside.
7. In a separate bowl, mix together ground beef, cumin, paprika, cinnamon, cayenne pepper, and chopped parsley. Season with salt and pepper to taste.
8. Divide the beef mixture into 8 equal portions and shape each portion around a skewer to form a kebab.
9. Brush the kebabs with olive oil and grill for 4-5 minutes on each side until cooked through.
10. Serve the kebabs with the eggplant and tomato mixture on the side.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 32g
Carbohydrates: 10g
Protein: 24g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of beef
- Fresh parsley can be substituted with cilantro or mint
Variations:
- Add diced bell peppers or zucchini to the eggplant and tomato mixture
- Serve with a side of rice or pita bread
Tips and Tricks:
- Make sure to brush the eggplant with olive oil before grilling to prevent sticking
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill
Storage Instructions:
Leftovers can be stored 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 the kebabs on a platter with the eggplant and tomato mixture on the side. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with a side of rice or pita bread
- Pair with a crisp salad or roasted vegetables
Suggested Side Dishes:
- Rice pilaf
- Grilled vegetables
- Hummus and pita bread
Troubleshooting Advice:
- If the eggplant and tomato mixture is too watery, cook it for a few more minutes until it thickens up.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Mirza Qasemi is a traditional dish from the northern region of Iran. It is typically made with grilled eggplant, tomatoes, and garlic.
Flavor Profiles:
Savory, smoky, and slightly spicy
Serving Suggestions:
Serve as a main dish for a family dinner or as part of a larger spread for a party or gathering.
Related Categories
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Region: Iranian