Ingredients with Measurements:
- 2 large eggplants
- 4 cloves of garlic, minced
- 1 large onion, diced
- 4 medium tomatoes, diced
- 1/4 cup of olive oil
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh cilantro
- Salt and black pepper to taste
Special equipment needed:
- Grill or gas stove
- Large mixing bowl
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat the grill or gas stove to high heat.
2. Pierce the eggplants with a fork and place them on the grill or gas stove. Cook for 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
3. Remove the eggplants from the heat and let them cool for a few minutes. Then, peel off the skin and chop the flesh into small pieces.
4. In a large mixing bowl, combine the chopped eggplants, minced garlic, diced onion, and diced tomatoes.
5. Add the olive oil, chopped parsley, and chopped cilantro to the bowl. Season with salt and black pepper to taste.
6. Mix all the ingredients together until well combined.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve the Mirza Qasemi Salad cold, garnished with additional chopped parsley and cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Total time: 30 minutes
Temperature:
Grill or gas stove on high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 160
Fat: 12g
Carbohydrates: 14g
Protein: 2g
Fiber: 5g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- You can use dried parsley and cilantro instead of fresh herbs.
Variations:
- Add some chopped roasted red peppers for extra flavor.
- Use roasted garlic instead of raw garlic for a milder taste.
- Add some crumbled feta cheese for a creamy texture.
Tips and tricks:
- Make sure to pierce the eggplants with a fork before grilling to prevent them from exploding.
- You can also roast the eggplants in the oven if you don't have a grill or gas stove.
- Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Storage instructions:
Store the Mirza Qasemi Salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the Mirza Qasemi Salad in a large bowl or on individual plates. Garnish with additional chopped parsley and cilantro for a pop of color.
Garnishes:
Chopped parsley and cilantro
Pairings:
This salad pairs well with grilled meats, such as chicken or lamb, and crusty bread.
Suggested side dishes:
- Hummus and pita bread
- Greek salad
- Tzatziki sauce and cucumber slices
Troubleshooting advice:
- If the eggplants are not cooked enough, they will be difficult to peel. Make sure to cook them until the skin is charred and the flesh is soft.
- If the salad is too dry, add more olive oil to the mixture.
Food safety advice:
- Make sure to wash all the vegetables before using them.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
Mirza Qasemi is a traditional Persian dish made with grilled eggplants, tomatoes, and garlic. This salad is a variation of the classic dish, with the addition of diced onions and fresh herbs.
Flavor profiles:
This salad has a smoky and slightly sweet flavor from the grilled eggplants, with a tangy and savory taste from the tomatoes and garlic. The fresh herbs add a bright and herbaceous note to the dish.
Serving suggestions:
Serve this salad as a side dish or appetizer at a summer barbecue or picnic. It's also a great addition to a mezze platter or as a topping for grilled flatbreads.
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Region: Iranian