We have a favorite Persian restaurant. They make the most fabulous bread in a taftoon (tandoori) oven. We like to go in for the lentil soup and we’ll often split a platter with hummus, falafel and a dip called mirza ghasemi also known as eggplant mirza.
Every prejudice I ever had towards eggplant disappeared the first time I tasted eggplant mirza. It was creamy and smoky and garlicky and earthy all in one bite. Forget spreading it on the bread! I ate it by the spoonful. Since then eggplant has become a favorite vegetable to cook with.
Here’s a video which demonstrates cooking the flat bread in the oven. I like the way the bread was shaped in the video. I usually roll mine out. Next time I’ll try the flipping method. I make my own flatbreads using this recipe. They’re very simple to make but you do have to plan ahead to allow the dough time to rise.
While the dough is rising bake the eggplant until it’s soft. As soon as it’s cool enough to handle scrape the flesh from the skin. You can also bake the eggplant a day or two ahead and let it cool in the fridge until ready to make your eggplant mirza.
You can make a nice appetizer spread with the flatbread and eggplant mirza, some hummus, a few of your favorite olives and some sliced cucumbers and carrots.
Ingredients
- 1 eggplant
- 1/2 cup diced onion
- 1 - 2 teaspoons extra virgin olive oil
- 2 - 3 cloves garlic, chopped
- 1/4 cup tomato paste
- 1/2 cup water
- 1/2 teaspoon each turmeric, cumin, smoky paprika and ground coriander
- salt and pepper to taste
- 1 large egg, beaten
- fresh chopped parsley for garnish
Instructions
- Prick the eggplant with a fork and bake in a 350°F/180°C degree oven until very soft, about 40 minutes to an hour.
- When cool enough to handle, scrape the flesh from the skin and chop into small pieces.
- Heat the olive oil in a large skillet. Saute the garlic and onions until they begin to soften.
- Add the water, eggplant and spices.
- Cook a few more minutes until very fragrant and almost all of the water has cooked away.
- Move the eggplant to one side of the pan. Scramble the egg on the clear side, then mix everything together.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve with flatbreads
More Middle Eastern Flavors:
Hi Lydia! I’m stopping over from Let’s Get Real today, but I have been seeing your amazing dish everywhere this week. It is so beautiful. I’ll be honest……….I look at eggplant all the time and it’s beautiful. I have no idea what to do with it though. You make this seem so easy. I can’t wait to give it a try.
Thanks, Christina. You’re too kind 🙂 I hope your family enjoys it!
THIS LOOKS SO GOOD! I would dip cabbage, spinach, cauliflower… EVERYTHING into it!
Oooh! Cabbage and cauliflower! Awesome idea…love it 🙂
Your recipe looks incredibly easy and delicious. Love the combo of flavors! I’m adding it to my must-make list NOW!
Love eggplant. This looks wonderful, and I happen to have all the ingredients on hand. We’re having guests for dinner tomorrow, think I’ll do this as an app with veggies on the side. Thanks for helping out with my menu!
You’re very welcome, Nancy! You’ll have to let me know how it turns out and how your guests enjoyed it 🙂