Mirza Ghasemi | Persian Eggs with Eggplant, Turmeric and Tomatoes
Mirza Ghassemi is a Persian dish made with eggs, eggplant, turmeric and garlic and originates from the northern part of Iran.
Servings 6
Calories 138kcal
Ingredients
- 1 lb Japanese or baby eggplant
- 2 ½ teaspoon kosher salt
- 4 teaspoon extra virgin olive oil
- 1 small onion diced
- 1 teaspoon ground turmeric
- 5 garlic cloves minced
- 1 lb tomatoes coarsely chopped
- 6 large eggs
- 1 lavash
- 2 radishes
- 1 fresh herbs scallions, basil, tarragon
Instructions
- Cut eggplant into 1-inch pieces and place in colander set over a large bowl.
- Coat eggplant with 2 teaspoon salt and set it aside until beads of water appear all over the eggplant, about 1 hour.
- Using paper towels, squeeze water from eggplant chunks.
- In large frying pan over medium-high heat add 3 teaspoon olive oil.
- Add eggplant and sauté until it starts to soften, about 5-7 minutes.
- Stir in onions and turmeric.
- Continue cooking until onions soften.
- Stir in garlic and tomatoes.
- In small bowl, whisk together eggs with ½ teaspoon salt.
- Gently stir eggs with vegetables until eggs are fully cooked.
- Serve lavash, radishes and fresh herbs.
Notes
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cup | Calories: 138kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1086mg | Potassium: 263mg | Fiber: 1g | Sugar: 2g | Vitamin A: 882IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 2mg
