Mirza Ghasemi | Northern Persian Dish

Ingredients:

Mirza ghasemi

4 pcs Eggplant (280g flesh)

25g Garlic (Minced)

250g Tomato puree

50g Tomato paste 

2 Eggs

1g Turmeric powder

Black pepper and salt to taste

Oil for frying

Sweet and sour radish

150ml Water

150ml Vinegar

10g Salt

25g Sugar

2g Mustard

2g Coriander

10 Black peppercorn

5g Parsely

Cracker 

20g Pumpkin seed 

20g Sunflower seed 

10g White sesame 

35g Ground flaxseed

10g Flour 

50ml Olive oil 

Salt and black pepper

50ml Water

Method:

If you want to grill the eggplants in an oven, Cut them in half lengthwise, place them skin side up on a baking tray, and prick them with a fork.

Use a blow torch and torch the skins for 2 minutes. Transfer them to a preheated oven at 250C for 10 minutes.

After 10 minutes switch the oven to 180 C, place them in a baking pan and cover it with foil, put it back in the oven for 30 minutes.

You will notice that they are cooked completely. To give them a rich and smokey aroma use the blow torch again and torch the skins one more time.

Cover it with the foil Immediately and leave it at room temperature for an hour.

Take the flesh using a spoon.

Put them in a food processor and puls them a few times.

Add a generous amount of olive oil in a skillet, add minced garlic along with turmeric powder and fry them for a few seconds, it’s done if you can smell the garlic aroma.

Add eggs and continue cooking. We are making a scrambled egg, let it set a little bit, and then start mixing until the eggs are thickened.

Use the same skillet, add some oil, add tomato paste and fry it on low heat for a minute, add eggplant and tomato puree and let them cook on medium heat for 10 minutes. 

Add scrambled egg and leave it on low heat for 10 minutes.

It’s done when you can see the excess oil on the bottom of the skillet.

To make the sweet and sour radishes cut them into 4 pieces and place them in a bowl filled with cold water.

Add water, vinegar, mustard and coriander seed, black peppercorn, sugar, and salt into a saucepan and bring it to a boil.

Let it cool and then add parsley and the radishes in it and place it in a fridge for at least 30 minutes.

To make the cracker, add ground flaxseed, sunflower, sesame, and pumpkin seed into a bowl, season it with salt and black pepper, add water, mix them and leave it for 15 minutes.

Add olive oil and flour and mix them.

Place them on parchment paper, fold the paper on top and roll it out with a rolling pin.

Bake it at 160C for 20 minutes.

To make a soft-boiled quail egg, bring water to a boil, add the eggs and boil them for 80 seconds.

Enjoy.