🍆 Mirza ghasemi

Name: Mirza ghasemi
Total time: 50 min
Yield: 4
Cuisine: Iran · Gilan
Ingredients: 3 large eggplants (about 1 kg); 3 tomatoes, peeled and chopped; 5 garlic cloves, sliced; 2 eggs; 2 tbsp olive oil; 1/2 tsp turmeric; Salt and black pepper

Origin: Iran · Gilan

275kcal

per serving · 250 g

110kcal

per 100 g

10 gProtein4 g / 100 g

18 gFat7 g / 100 g

20 gCarbs8 g / 100 g

Mirza ghasemi is a smoky dip from northern Iran made of fire-roasted eggplant mashed with garlic, tomato and turmeric, then bound with lightly scrambled egg. The texture is soft and spoonable, the flavour smoky and garlicky. It is eaten warm as a starter or light meal, eaten with fresh herbs or served beside rice.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

Not veganbecause of: egg

Allergens

Contains (in a typical recipe):

⚠ Eggs

What it is made of

eggplanttomatogarliceggolive oilturmeric

Recipe

4 servings50 min

Ingredients

3 large eggplants (about 1 kg)
3 tomatoes, peeled and chopped
5 garlic cloves, sliced
2 eggs
2 tbsp olive oil
1/2 tsp turmeric
Salt and black pepper

Method

Roast the eggplants whole over a gas flame or under a hot grill until the skin is charred and the flesh is soft, 20–25 minutes.
Peel the eggplants and chop the flesh finely.
Warm the oil in a pan, fry the garlic and turmeric for 1 minute, then add the tomatoes and cook for 5 minutes.
Stir in the eggplant, season and cook for 10 minutes, mashing as it softens.
Push the mixture aside, add the beaten eggs and stir gently until just set, then fold through. Serve warm.

How to make it lighter

Measure the oil: 1 tbsp olive oil ≈ 120 kcal, and the charred eggplant needs very little.
Serve it with plenty of fresh herbs and raw vegetables instead of a large pile of rice.
Add an extra egg white rather than a whole egg to raise protein without much fat.

History

Mirza ghasemi comes from Gilan province on Iran's Caspian coast, where eggplant and garlic are grown widely. The name is usually linked to a nineteenth-century Qajar-era governor of the region, though the story is told in several versions. Today it is a fixture of Gilani home cooking and Persian restaurant menus.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Mirza ghasemi and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →