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5 from 1 vote

Eggplant Mirza (Mirza Ghasemi)

Prep Time40 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: Middle Eastern, Persian
Servings: 4 servings
Author: LydiaF

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