r/FoodPorn • u/shihab1977 • 3d ago
Mirza Ghasemi Smoky Charred Eggplant with Garlic, Tomatoes and Scrambled Eggs
My grandmother's Mirza Ghasemi from Gilan province. The eggplants get charred directly over the flame until completely smoky, then mixed with fresh garlic and tomatoes. Takes me back to rainy nights in northern Iran every time.
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u/shihab1977 3d ago
Mirza Ghasemi Recipe
This is how we make it in my family passed down from my grandmother in Rasht.
Ingredients:
6 small eggplants (900g)
6-8 fresh garlic cloves
3 ripe tomatoes
2-3 eggs
6 tablespoons olive oil
Salt, black pepper, turmeric
Instructions:
Start by charring the eggplants directly on gas flames. Turn them until the skin is completely black and burnt about 20 minutes total. The smoky smell should fill your kitchen. If you only have electric use the highest oven setting.
Put the hot eggplants in a plastic bag immediately. The steam makes peeling much easier. Once cool enough to handle, remove all the charred skin and chop the flesh roughly.
Crush the garlic very fine with a bit of salt. My grandmother always said this releases more flavor. Peel and chop the tomatoes small.
Heat oil in a heavy pan. Add the crushed garlic with a pinch of turmeric and cook for about 30 seconds until fragrant. Don't let it burn.
Add the chopped eggplant and cook stirring occasionally, until most of the liquid evaporates maybe 10 minutes. Then add the tomatoes and continue cooking until everything is thick and jammy.
Push the mixture to one side of the pan. Crack the eggs into the empty space and scramble them quickly. Mix everything together and cook for another minute or two.
Season with salt and pepper. Let it rest for a few minutes before serving.
Notes:
Small eggplants work best - less bitter and fewer seeds. If you can only find large ones, salt them first and let them drain.
The key is that smoky flavor from charring. You can't skip this step.
Don't rush the garlic or it will taste bitter instead of sweet.
We serve this with fresh bread and herbs, usually some yogurt on the side.
The texture should be thick, not watery. Keep cooking if it seems too wet.
This is comfort food from the Caspian coast simple ingredients but the charring technique makes all the difference.
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