Mirza ghasemi (roasted eggplant dip-persian style) Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Place the eggplants on a baking sheet and roast them in the oven for about 45 minutes, or until the skin is charred and the flesh is soft.
• STEP 3.Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and chop the flesh into small pieces.
• STEP 4.In a large skillet, heat olive oil over medium heat. Add chopped garlic and saut茅 until fragrant.
• STEP 5.Add chopped tomatoes to the skillet and cook until they release their juices and start to break down.
• STEP 6.Add the chopped eggplant to the skillet and stir well to combine. Cook for a few more minutes to allow the flavors to meld together.
• STEP 7.Season with salt, pepper, and turmeric. Stir well to evenly distribute the spices.
• STEP 8.Serve the Mirza Ghasemi warm or cold, with bread or as a side dish.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To enhance the smoky flavor, you can roast the eggplants directly over an open flame on a gas stove instead of using the oven.
• For a spicier version, you can add a pinch of chili flakes or a chopped chili pepper to the skillet.
• You can garnish the Mirza Ghasemi with fresh herbs like parsley or cilantro for added freshness.

Storage and Serving

• Mirza Ghasemi can be served as a dip with bread, crackers, or vegetables.
• It can also be enjoyed as a side dish with grilled meats or rice dishes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.