Mirza Ghassemi | Persian Eggs with Eggplant, Turmeric, and Tomatoes {Video}

This Persian eggs with eggplant, turmeric, and tomatoes recipe is a dish originating from the northern part of Iran and can also be called Mirza Ghassemi. Sponsored by Davidson’s Safest Choice® Pasteurized Eggs.

When I was a kid, most of my experience with Persian food was limited to rice, kabob and some khoresht (stews). We did not live near any Persian or middle eastern markets, nor were there any Persian restaurants near us. It wasn’t until I was in college, living my uncle (who is an amazing cook himself) that I not only learned to speak Farsi, but I also began trying new Persian meals.

Mirza Ghassemi was one of those dishes. It’s a straightforward recipe, but full on flavor. Eggs cooked with eggplant and tomatoes and spiced with turmeric. What I love about Persian food is its simplicity. It is not heavily spiced or drowned in sauces. We use a lot of fresh ingredients, vegetables and herbs.

This week I am a featured blogger with one of my brand partners, Davidson’s Safest Choice Eggs™. You can read more about Mirza Ghassemi here on their blog.

Mirza Ghassemi | Persian Eggs with Eggplant, Turmeric, and Tomatoes

Author:

Laura Bashar | Family Spice

This Persian eggs with eggplant, turmeric, and tomatoes recipe is a dish originating from the northern part of Iran and can also be called Mirza Ghassemi.

Ingredients:

• 1 lb Japanese or baby eggplant
• 2 1/2 tsp kosher salt, divided use
• 4 tsp extra virgin olive oil, divided use
• 1 small onion, diced
• 1 tsp ground turmeric
• 5 garlic cloves, minced
• 1 lb tomatoes, coarsely chopped
• 6 large eggs
• lavash
• radishes
• fresh herbs (scallions, basil, tarragon)

Directions:

1. Cut into 1-inch pieces and place in colander set over a large bowl:
• 1 lb Japanese or baby eggplant
2. Coat eggplant with:
• 2 tsp of kosher salt
3. Set eggplant aside until beads of water appear all over the eggplant, about 1 hour.
4. Using paper towels, squeeze water from eggplant chunks.
5. In large frying pan over medium-high heat add:
• 3 teaspoons of extra virgin olive oil
6. Add eggplant and sauté until it starts to soften, about 5-7 minutes.
7. Stir in:
• 1 small onion, diced
• 1 tsp ground turmeric
8. Continue cooking until onions soften.
9. Stir in
• 5 garlic cloves, minced
• 1 lb tomatoes, coarsely chopped
10. In small bowl, whisk together:
• 6 large eggs
11. Stir whisked eggs into the pan and gently stir eggs with vegetables until eggs are fully cooked.
12. Serve hot alone or with:
• lavash
• radishes
• fresh herbs (scallions, basil, tarragon)

Prep Time: 1 hour

Yield: 6 servings

Cook Time: 20

Total Time: 1 hour 20 mins

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