Mirza Ghasemi

Serves 4


  • 2 Italian eggplants (about 1 lb each)
  • 5 tomatoes, cored
  • ⅓ cup olive oil
  • 2 tbsp garlic, finely chopped
  • salt & pepper to taste
  • pinch of turmeric
  • 2 large eggs (optional)
  • chopped fresh parsley


Char Eggplant & Scoop Pulp

  1. With a knife, pierce a few vents in the eggplant (so it doesn't explode on the grill!)
  2. Grill the eggplant all around until all sides are charred on the stove top or outdoor grill
  3. Slice off top of eggplant and slice in half vertically. Spread open and spoon the pulp off the skin, avoiding the burned skin itself
  4. Set aside

Prepare Tomatoes

  1. With a knife, score bottom of tomatoes with an X, and remove cores
  2. Boil water, add the cored tomatoes and cook 5 minutes
  3. Carefully remove tomatoes from hot water and when the temperature allows, peel the skin off and chop into small pieces
  4. Set aside

Sauté Ingredients

  1. Heat a pan over medium heat with olive oil and add the chopped garlic. Sauté for 2 minutes
  2. Add the eggplant. Season with salt and pepper to taste
  3. Add the turmeric, chopped tomatoes with their juice, and simmer on medium heat for about 20 minutes until the liquid evaporates
  4. Add the eggs and cook about 2 minutes, mixing into the dish (alternatively use tofu or rice). Check seasonings and add salt and pepper to taste
  5. Serve hot or cold, as an appetizer or entree. Serve with rice or as a spread with bread

Note: Can be served as vegetarian or vegan if eggs are not used