Categories: Eggplant, Main, Persian

Ingredients

• •1 medium large / 300 g eggplant
• •2 medium / 1 cup / 130 g tomatoes chopped
• •2 cloves garlic finely chopped
• •1/2 tspn black pepper ground
• •1/2 tspn red chili flakes OPTIONAL
• •3/4 tspn turmeric
• •3/4 tspn salt
• •3 Tbs oil
• •1/4 cup water
• •fresh parsley or mint leaves for garnish

Directions

1. Preheat oven to 425°F / 220°C / level 7.

2. .Poke several holes in whole eggplant with a fork, coat lightly with oil, roast in oven about 35-45 min. Eggplant will become soft and collapse when done. Allow to cool, peel, discard burnt skin, transfer insides to bowl, chop, mash well.

3. .In a large pot heat oil on medium. Add garlic, pepper, chili. Fry 2-3 min, stirring constantly.

4. .Add mashed eggplant, turmeric. Fry, stirring regularly, about 5 min.

5. .Add chopped tomato, continue to mix, fry until well-cooked, 7-10 min. Add water as needed for desired consistency.

6. .Add salt, reduce to low heat. Cook partially covered, stirring occasionally, 5 min.

7. .Garnish with fresh parsley or mint. Serve with soy yogurt, and rice or flat bread.

8. Variations:

9. Eggless egg twist: Mirza Ghasemi is often made with eggs. Keep things vegan and retain the classic taste by adding 4 oz / 115 g crumbled tofu, 1/4 tspn black salt (kala namak from an Asian/Indian spice shop) to roasted eggplant before frying. Vedic style: replace the garlic with 1/4 tspn asafoetida (hing), 1/2 tspn mustard seeds, 1/2 tspn ground coriander, 1/2 tspn ground cumin. Congratulations, you’ve crossed the border and now have Bengan Bhartha!

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