Mirza Qasemi(Eggplant Dish)
Mirza Qasemi is a flavorful Persian eggplant dish with garlic, tomatoes, and eggs, offering a savory, smoky taste perfect for sharing among friends or family.
Ingredients
Instructions
- Bake the eggplants in a 350°F oven until they swell and the skin bursts, then remove and cool slightly.
- Peel the eggplants, cut off the hard tops, and chop into small pieces.
- Heat cooking oil in a pan over medium heat.
- Add finely chopped garlic and sauté until fragrant.
- Add chopped tomatoes, salt, and black pepper, cooking until the tomatoes are soft.
- Stir in the chopped eggplants and cook for a few minutes to blend flavors.
- Beat the eggs separately, then pour into the pan, stirring gently until eggs are cooked through.
- Serve hot with bread or rice.
Tips & Substitutions
For a smokier flavor, consider charring the eggplants on a grill instead of baking them. If you prefer a vegetarian version, you can substitute the eggs with silken tofu for a similar texture. Adjust the seasoning to your taste, and feel free to add a pinch of cumin or paprika for extra depth. Serve with a side of yogurt to complement the dish.
Serving Suggestions
Mirza Qasemi is best served hot, accompanied by warm bread or steamed rice. It pairs beautifully with a fresh salad or pickles for a contrasting texture. For a complete meal, consider serving it alongside grilled meats or roasted vegetables. This dish is also delightful as part of a vegetarian spread.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave in short intervals, stirring occasionally. Avoid high heat to prevent the eggs from becoming rubbery. It can also be enjoyed cold as a spread on bread.
Nutrition & Diet Analysis (per serving)
Each serving of Mirza Qasemi(Eggplant Dish) contains roughly 68 calories, with 2g protein, 15g carbohydrates, and 1g fat. It is a good source of dietary fiber (15% of the Daily Value), vitamin C (15% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1786mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of eggplants for this recipe?
Yes, you can use larger varieties like globe eggplants, but adjust the cooking time accordingly as they may take longer to bake. Smaller eggplants tend to have a sweeter flavor and are ideal for this dish, but feel free to experiment with what you have available.
Is there a way to make this dish spicier?
Absolutely! You can add chopped green chilies or a pinch of red pepper flakes when sautéing the garlic to introduce some heat. Adjust the amount based on your spice tolerance, and feel free to taste as you go to achieve the desired spiciness.
Can I prepare this dish in advance?
Yes, you can prepare the eggplant and tomato mixture ahead of time and store it in the refrigerator for up to a day. Just add the beaten eggs and finish cooking right before serving to maintain the best texture. This makes it a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).