Mirza Ghasemi

Instructions

1 Preheat the oven to 180℃ and roast the eggplants for 25 to 30 minutes, or char
the eggplants over a gas flame for 8 to 10 minutes until the for a smoky
flavour.
2 Process the eggplants: Peel the cooled eggplants and remove the tops. Cut the
eggplants into small pieces.
3 Prepare the tomatoes: In a small pot, bring water to a boil and blanch the whole
tomatoes for 2-3 minutes. Remove from the pot, allow to cool slightly, then peel
and chop into small pieces.
4 Cook the garlic and vegetables: In a skillet, heat the cooking oil over medium
heat and fry the garlic until golden. Add the chopped eggplants and continue to
fry for 3-4 minutes. Add the chopped tomatoes, turmeric, tomato paste, salt, and
pepper, and continue to cook until the excess water evaporates.
5 Add the eggs: In a separate bowl, beat the eggs well with a fork, seasoned with
salt and pepper. Pour the eggs into the skillet and gently mix with the
vegetables. Cook for an additional 1-2 minutes, or until the eggs are just set.
6 Prepare the garnish: In a small pan, fry the garlic until golden brown. Remove
from pan. Then fry the onion until caramelized. Remove from pan. Lastly, pan fry
the cherry tomato for about 4-5 minutes. Remove from pan.
7 Serve: Dish out the Mirza Ghasemi and serve it either warm or cold, accompanied
by Iranian bread for a complete meal.