Ingredients with Measurements:
- 4 medium-sized eggplants
- 4 large tomatoes
- 1 large onion
- 4 cloves of garlic
- 4 eggs
- 1/2 cup of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Preheat your grill or oven to 400°F.
2. Wash and dry the eggplants, then pierce them with a fork a few times. Place them on the grill or in the oven and cook until the skin is charred and the flesh is soft, about 20-30 minutes. Remove from heat and let cool.
3. While the eggplants are cooking, chop the onion and garlic finely. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until they are soft and translucent, about 5-7 minutes.
4. Dice the tomatoes and add them to the pot. Cook for another 10-15 minutes, stirring occasionally.
5. Peel the charred skin off the eggplants and discard. Mash the flesh with a fork or potato masher until it is smooth.
6. Add the mashed eggplant to the pot and stir well. Cook for another 10-15 minutes, stirring occasionally.
7. Crack the eggs into the pot and stir well. Cook for another 5-7 minutes, or until the eggs are cooked to your liking.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Grill or oven: 400°F
Stove: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 15g
Protein: 8g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped fresh herbs such as parsley or cilantro for extra flavor.
- Add a pinch of cumin or paprika for a smoky flavor.
Tips and tricks:
- Make sure to pierce the eggplants with a fork before cooking to prevent them from exploding.
- Use a wooden spoon or spatula to mash the eggplant to prevent it from turning brown.
- Adjust the seasoning to your liking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
- Serve with warm pita bread or naan.
- Pair with a side salad.
Suggested side dishes:
- Salad Shirazi
- Persian rice
Troubleshooting advice:
- If the stew is too thick, add a splash of water or vegetable broth to thin it out.
- If the stew is too thin, cook it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the eggplants thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Mirza Qasemi is a traditional Persian dish that originated in the northern region of Iran.
Flavor profiles:
Smoky, garlicky, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Iranian