Indulge in the rich flavors of Iranian cuisine with Mirza Ghasemi, a delectable eggplant and tomato dip infused with the tantalizing aroma of smoke and garlic. This beloved dish, originating from the northern region of Iran, captivates the senses with its velvety texture and harmonious blend of ingredients. Roasted eggplants are delicately mashed and simmered with ripe tomatoes, creating a luscious base that harmonizes perfectly with the pungent notes of garlic. To elevate the dish further, beaten eggs are gently folded in, adding a creamy richness that enhances its appeal. Whether enjoyed as a dip with warm bread or as a side dish to complement a meal, Mirza Ghasemi offers a truly unforgettable culinary experience, celebrating the time-honored flavors of Iran.

Ingredients:

  - 2 large eggplants

  - 3 tomatoes, finely chopped

  - 4 cloves of garlic, minced

  - 2 eggs

  - 2 tablespoons olive oil

  - Salt, to taste

  - Pepper, to taste

Instructions:

1- Preheat your oven to 400°F (200°C).

2 Pierce the eggplants with a fork in several places to prevent them from bursting while roasting. Place them on a baking sheet lined with parchment paper and roast in the preheated oven for about 30-40 minutes or until the eggplants are completely tender and the skin is charred.

3- Once the eggplants are roasted, remove them from the oven and let them cool slightly. Then peel off the charred skin and discard it.

4- Chop the eggplant flesh finely and set aside.

5- In a skillet or frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

6- Add the chopped tomatoes to the skillet and cook until they are softened and release their juices, stirring occasionally, for about 5-7 minutes.

7- Add the chopped eggplant to the skillet with the tomatoes and garlic. Season with salt and pepper to taste. Cook for another 5-7 minutes, stirring occasionally, until the flavors are well combined and the mixture is heated through.

8- In a small bowl, lightly beat the eggs. Pour the beaten eggs over the eggplant and tomato mixture in the skillet. Stir gently and continue cooking until the eggs are fully cooked and incorporated into the mixture, about 3-5 minutes.

9- Once the eggs are cooked through, remove the skillet from the heat.

10- Mirza Ghasemi is ready to serve! You can enjoy it warm as a dip with bread or as a side dish with rice or grilled meats.

Enjoy your Mirza Ghasemi, a delightful taste of Iranian cuisine!

Nutritional Values :

2 Large Eggplants:

 - Calories: About 50 kcal per cup, diced

 - Fat: 0.2g

 - Carbohydrates: 12g

 - Protein: 1g 

Benefits: Low in calories and rich in fiber and antioxidants.

3 Tomatoes, Finely Chopped:

 - Calories: About 22 kcal per medium tomato

 - Fat: 0.2g

 - Carbohydrates: 5g

 - Protein: 1g 

Benefits: High in vitamins C and A, and contains lycopene, which has antioxidant properties.

4 Cloves of Garlic, Minced:

 - Calories: About 9 kcal per clove

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 0.4g 

Benefits: Adds flavor and may have antimicrobial and anti-inflammatory properties.

2 Eggs:

 - Calories: About 70 kcal per large egg

 - Fat: 5g

 - Carbohydrates: 1g

 - Protein: 6g 

Benefits: Good source of high-quality protein and various essential nutrients.

2 Tablespoons Olive Oil:

 - Calories: About 240 kcal

 - Fat: 28g

 - Carbohydrates: 0g

 - Protein: 0g 

Benefits: Provides healthy fats and enhances flavor.

Salt, to Taste:

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein:0g 

Benefits: Enhances flavor; use in moderation to manage sodium intake.

Pepper, to Taste:

 - Calories: About 6 kcal per teaspoon

 - Fat: 0.3g

 - Carbohydrates: 1.5g

 - Protein: 0.2g 

 Benefits: Adds flavor and may have antioxidant properties.

Please note that these values are approximate and can vary based on factors such as cooking methods and specific varieties of ingredients used.