Entree: Iran – Mazandaran – میرزا قاسمی ➤ Mirzā Qāsemi (Smoky roasted eggplant and tomato stew finished with garlic and eggs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 3 medium eggplants, about 2 lb (900 g) total, charred and peeled
- 3 tbsp (45 ml) neutral oil (vegetable or sunflower)
- 4 cloves garlic, minced
- 2 cups (480 g) peeled and roughly chopped tomatoes or canned crushed tomatoes
- 1 tsp (2 g) ground turmeric
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) black pepper
- 3 large eggs, approx. 150 g total, beaten
- 1 tbsp (15 ml) fresh lemon juice or to taste
- 1 tbsp (2 g) dried fenugreek leaves or 1 tbsp fresh chopped parsley for garnish (optional)
- Cooked basmati rice or lavash, for serving

Instructions

1. Step 1: Char the eggplants over an open flame, grill, or under a broiler until the skin is blackened and the flesh is very soft, about 20–30 minutes total, turning frequently; cool, peel, drain excess liquid, and roughly mash the flesh.
2. Step 2: Heat the oil in a large skillet over medium heat; add the minced garlic and sauté until fragrant and lightly golden, about 1 minute.
3. Step 3: Add the chopped tomatoes and turmeric to the skillet; cook, stirring, until the mixture thickens and the raw tomato smell is gone, about 8–10 minutes.
4. Step 4: Stir in the mashed eggplant, season with salt and pepper, and simmer together 5–7 minutes to meld flavors and reduce excess moisture.
5. Step 5: Reduce heat to low, make a shallow well in the eggplant mixture, pour in the beaten eggs, and gently stir or scramble into the eggplant until the eggs are just set but still moist, 2–4 minutes.
6. Step 6: Remove from heat, stir in lemon juice, adjust seasoning, garnish with dried fenugreek or parsley if using, and serve hot with basmati rice or flatbread.