Beats & Bites Kitchen

Ingredients (Serves 4):
Eggplants — 6 pcs (about 1 kg / ~2.2 lbs)
Tomatoes — 6 medium (about 700 g / ~1.5 lbs)
Garlic — 1 large bulb (the more, the better)
Eggs — 2–3 pcs
Vegetable oil — as needed
Salt — to taste
Freshly ground black pepper — to taste
Turmeric — ½–1 tsp

Instructions

1- Char the eggplants directly over charcoal for the best smoky flavor. If charcoal isn’t available, use a gas flame — it still works well. Cook until the skin is dry and brittle and the inside is fully soft.

2- Remove the eggplants from heat, cover them, and let rest for 10–15 minutes. This makes peeling much easier. Peel and set aside.

3- In a pan, heat oil over medium heat. Add chopped or grated garlic. (Grating is fine, but slightly chunky garlic gives better texture.) Add salt, black pepper, and turmeric.

4- Once the garlic aroma rises, add chopped tomatoes. Season lightly, reduce heat after 1–2 minutes, cover, and cook for 15–20 minutes until tomatoes are fully soft. At this stage, you can easily peel the tomato skins if you like. When completely tender, gently mash the tomatoes with a spoon (or any tool you prefer) until they turn into a sauce-like texture.

5- Add the peeled smoky eggplants to the pan and mix everything together well.Cover and cook for another 30 minutes so the flavors fully blend. This is a good time to taste and adjust salt and pepper if needed.

6- When everything is soft and well combined, add the eggs. For a cleaner, more elegant finish, make space in the center, add a little oil, and fry the eggs sunny-side up in the middle. (Alternatively, you can whisk the eggs and mix them in.)

7- Finish with freshly ground black pepper — raw black pepper adds a unique final aroma.

Your Mirza Ghasemi is ready.

Traditionally served with rice, though it’s also delicious with bread if you prefer.