Bowl of Persian mirza ghasemi smoky eggplant dip with flatbread

Authentic Mirza Ghasemi Recipe: Persian Smoky Eggplant Dip

Mirza ghasemi is a smoky, garlicky eggplant and tomato dish from northern Iran’s Caspian region — roasted eggplant mashed with tomato, plenty of garlic, and scrambled egg, finished with a distinctive smokiness. Served as an appetizer with flatbread or alongside rice, it’s one of the most beloved dishes in Persian cooking.

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Servings: 4

Mirza Ghasemi Ingredients

  • 2 large eggplants
  • 3-4 ripe tomatoes, diced (or 1 cup crushed tomato)
  • 6-8 cloves garlic, minced (mirza ghasemi is meant to be garlicky)
  • 2-3 eggs
  • 3 tbsp oil
  • Salt, pepper, and turmeric to taste

How to Make Mirza Ghasemi

  1. Roast the whole eggplants directly over an open flame (stovetop burner or grill) until the skin is charred and blackened all over and the flesh is completely soft — this smoky char is essential to the dish’s flavor. Alternatively, roast at 425°F (220°C) for 35-40 minutes, though the flavor will be milder without direct flame.
  2. Let the eggplants cool slightly, then peel off the charred skin and roughly mash the flesh.
  3. In a pan, sauté the minced garlic in oil over low heat until fragrant but not browned — burnt garlic turns bitter.
  4. Add the diced tomatoes and cook down for 10-15 minutes until softened and the excess liquid reduces.
  5. Stir in the mashed eggplant, turmeric, salt, and pepper. Cook together for another 10 minutes, stirring occasionally.
  6. Push the mixture to one side of the pan, crack in the eggs, and scramble them into the mixture until just set, then stir everything together.
  7. Serve warm with flatbread, as an appetizer, or alongside rice.

Short on Time? Try the Ready-Made Version

Charring eggplant over an open flame takes patience — if you want the flavor without the process, Goaldees carries a ready-to-eat canned mirza ghasemi, or start with canned fried eggplant as a shortcut base and build the rest of the dish from there.

Tips for the Best Mirza Ghasemi

  • Char, don’t just roast — direct flame contact is what gives mirza ghasemi its signature smoky flavor; oven-roasting alone gives a milder result.
  • Don’t skimp on garlic — this is meant to be a garlicky dish; 6-8 cloves is standard, not excessive.
  • Cook the eggs gently — you want soft, just-set scrambled egg folded through, not a dry, overcooked texture.

Frequently Asked Questions

What does mirza ghasemi taste like?

Mirza ghasemi has a smoky, garlicky flavor from charred eggplant and plenty of garlic, balanced by sweet cooked tomato and soft scrambled egg — savory and rich.

Is mirza ghasemi served hot or cold?

It’s traditionally served warm, often as an appetizer with flatbread, though it can also be enjoyed at room temperature.

Can I make mirza ghasemi without an open flame?

Yes — roasting the eggplant in a hot oven works as an alternative, though the result will be milder and less smoky than direct-flame charring.

Is there a quicker way to make mirza ghasemi?

Yes — Goaldees sells a ready-to-eat canned mirza ghasemi, or a canned grilled eggplant base to speed up the process.

Shop the Ready-Made Version

Skip the charring and try authentic mirza ghasemi from Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop Can Foods.

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