Cultural background

Mirza ghasemi is a Persian eggplant dish with origins in the northern region of Iran. This vegetarian dish is made with just a few ingredients such as eggplants and tomatoes. It can be served as an appetizer or main dish and the flavors are absolutely delightful. This eggplant and tomato dish is naturally gluten free as well.

The recipe was handed in and prepared by Nasibeh. She lives in Berlin since 2015.

Culinary information

Kitchen equipment

  • Pan/pot
  • plate
  • knives
  • plastic cutting boards
  • teaspoon, tablespoon


  • 2 big eggplants
  • 4 tbsp olive oil extra virgin
  • 7 cloves garlic minced
  • 4 big tomatoes diced
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 3 eggs


Prep Time 15 minutes
Cook Time 30 minutes

Start with smoking 2 big eggplants and 4 big tomatoes over the grill or simply by placing them on the direct flame of your gas (better wrapped a cooking foil) or in the oven. Smoke and roast the the eggplants until the skin is completely charred and the flesh is soft, tomatoes will be of course ready earlier. Peel the eggplants and finely chop or mash the flesh and set aside, chop the tometoes as well and put aside.

In a large pan, heat olive oil and saute the garlic until golden. Add in chopped tomatoes and cook until the extra water starts evaporating. Add in mashed smoked eggplants and spices, salt, black pepper and turmeric.Cook until it’s thickened and the water is almost completely evaporated.

Break the 3 eggs into the pan and start mixing the eggs into the eggplant mixture until cooked.

Always serve mirza ghasemi warm with some bread like Lavash or pita.

Picture credits: Nasibeh Moazeni