Mirza ghasemi
Aubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.
What makes it mirza ghasemi
- Aubergines charred until the skins blacken and the flesh collapses.
- Plenty of garlic, softened with tomato and turmeric.
- Eggs stirred through until just set.
Where it comes from
It comes from Gilan, on the Caspian coast, and carries a man's name: the story goes that it was first made for, or by, a governor of the region called Mirza Ghasem — a story, not a certainty. Garlic goes in generously, as it does in much of Gilani cooking.
Be the first here
Start your own mirza ghasemiNo one here has made mirza ghasemi yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.No one here has made it yetTurkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.No one here has made it yet