A smoky and flavorful Persian dish from northern Iran, made with grilled eggplant, tomatoes, garlic, and eggs - perfect as a dip or main dish.
Mirza Ghasemi is a signature dish from Gilan province in northern Iran, where eggplant is a staple ingredient. It was created in the 19th century by Mohammad Qasem Khan, the governor of Rasht, who introduced this dish by blending grilled eggplant with tomatoes, garlic, and eggs. The name "Mirza Ghasemi" comes from his title, showing its historical roots. Known for its smoky and garlicky flavor, this dish is typically served as a mazzeh (appetizer) or main course, paired with Persian rice (chelow) or fresh bread (lavash, sangak, or barbari).
Ingredients
3 large eggplants (preferably Italian or globe)
3 medium tomatoes, finely chopped or pureed
4 cloves garlic, minced
2 large eggs
3 tbsp olive oil (or vegetable oil)
½ tsp turmeric
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp paprika (optional, for extra smokiness)
1 tbsp tomato paste (optional, for a richer flavor)
Directions
Grill the Eggplants for a Smoky Flavor:
Pierce the eggplants with a fork and place them directly over an open flame (gas stove, grill, or broiler). Roast for 10-15 minutes, turning occasionally, until the skin is charred and the flesh is soft. Alternatively, bake in a 250°C oven for 40 minutes, turning halfway through. Please, don’t forget to pierce the eggplants with a fork or make small cuts on them with a knife, before placing them in the oven. By doing this step, the steam will be able to exit the eggplant and won’t make the eggplant “explode”. Let them cool, then peel off the charred skin and mash the soft flesh with a fork.
Prepare the Tomato Base:
Heat 2 tbsp olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the tomatoes, tomato paste (if using), turmeric, salt, and black pepper. Cook for 10 minutes until the tomatoes break down and become a thick sauce.
Combine the Eggplant and Tomato Mixture:
Add the mashed eggplant to the tomato mixture and mix well. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together.
Cook the Eggs:
Make two small wells in the eggplant mixture and crack in the eggs. Let them cook for 1-2 minutes, then stir to scramble and mix them into the dish. Cook for another 2 minutes until the eggs are fully set.
Serve & Enjoy:
Drizzle with the remaining 1 tbsp olive oil and serve warm. Pair with Persian rice (chelow) or warm flatbread (sangak, lavash, or barbari).
Recipe Note
Tips & Variations
For a deeper smoky flavor, roast the eggplants on a charcoal grill instead of a gas flame.
For a vegan version, skip the eggs and add a splash of pomegranate molasses for extra depth.
For extra richness, fry the garlic in butter instead of oil.
Make it spicier by adding red pepper flakes or cayenne pepper.
