IRANIAN EGGPLANT DISH (MIRZA GHASEMI)

I love the sisters of  Muslimah food bloggers but haven't had time to take part in the past two or three MFB challenges. So when they announced the challenge for this month, I knew I had to join in. The topic for this month's challenge from Iran. To cook a dish from the country of Iran.
I have read a few cookbooks based on Iranian cuisine and one of the first blogs I started following was  Turmeric and Saffron, a blog by an Iranian blogger, Azita. I love her stories about her life in Iran and stories about the dishes she has featured in her blog.  Don't forget to click the blog link and check out all the delicious recipes she has in store.

I decided to make this eggplant dish I saw on her blog. Its called Mirza Ghasemi, a dish as she says from northern Iran. It is quite simple to make with few ingredients and eggs!. I am always on the lookout to get my older guy to eat his eggs so this was the perfect one. The recipe used fresh tomatoes, peeled and chopped, although I think the next time I make this I will use half a can of tomatoes rather than going fresh.

The eggplants are first baked after pricking a few times with a fork in case it bursts open and makes a mess in the oven. Once baked and cooled, cut it in half and scoop out the flesh and mash with a fork or just chop it up with a knife.
Once it's cooked on stove top along with tomatoes and loads of garlic, the eggs are added while still stirring the mixture so it doesn't make a big omelet inside the pan. The eggs cook in the heat but get incorporated in the mixture, so the unsuspecting 11-year-old has no idea that he is eating eggs.

Overall it was a nice dish, light and easy to make, went down well with some naan or even Roshi will be nice.

Yield: 4-6Author: Nammi

Iranian Eggplant Dish ( Mirza Ghasemi)

prep time: 1 hour   cook time: 20 mins    total time: 1 hour and 20 mins

Ingredients:

• 5 small eggplants ( the round kind)
• 3 red tomatoes, peeled and chopped or 1/2 can of peeled chopped tomatoes
• 4-5  large cloves of garlic 
• 2 eggs beaten
• 1 tsp tomato paste
• 1/2 tsp turmeric
• 1/4 tsp chilli flakes
• salt and pepper to taste
• about 3-4 tbsp olive oil plus extra to drizzle
• a handful of  freshly chopped parsley or coriander leaves

Instructions:

1. Prick the eggplant a few times with a toothpick or fork and place in the oven ( 220 degrees C) for about an hour. Remove, cool the eggplants and then remove the skin. Discard the skin and mash or chop the flesh.
2. Add the oil into a  small saucepan,  add the garlic and saute till it starts to colour a little, add the turmeric and the eggplants and cook for about 5 minutes, stirring all the time as it might catch at the bottom. 
3. Add the tomatoes  ( fresh or canned) and tomato paste and a tiny splash of water, along with chili flakes. 
4. Cook over medium heat, stirring occasionally for 10 minutes. 
5. Taste and add salt and pinch of pepper.
6. Finally, stir in the beaten eggs, stirring continuously, for about 3 minutes. 
7. Spoon into a serving bowl, sprinkle in parsley or coriander and drizzle with a little extra olive oil.

NOTES:

Can use regular vegetable oil such as corn oil instead of olive oil.

Created using The Recipes Generator

Be sure to check out all the other delicious Iranian recipes of this month's challenge.

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