Vegan Mirza Ghasemi (a Persian Eggplant Appetizer)

~ Plant-Based Persian
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Mirza Ghasemi is a delicious roasted eggplant and tomato dish. It is eaten with Persian bread as an appetizer or with Persian rice as a main dish. It is traditionally made with eggs, but our vegan version uses “Just Egg,” which is a fantastic egg replacer made from mung bean.

Mirza Ghasemi is a dish originating from Northern Iran. It was invented by and named after Mohammad Qasim Khan, the former governor of Rasht, a county along the Caspian Sea in Gilan Province.

Stay tuned for recipes on preparing Persian bread!

“Yesterday I was clever, so I wanted to change the world. Today I am wise, so I am changing myself.” – Rumi

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Vegan plant-based Iranian Persian Mirza Ghasemi an eggplant appetizer with Just Egg

Mirza Ghasemi

  • Author: Plant-Based Persian
  • Total Time: 1 hour 15 minutes
  • Yield: 4 people 1x
  • Diet: Vegan
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Description

A Persian “Just Egg” and eggplant scramble

Ingredients

Units Scale
  • 2 medium eggplants
  • 2 large ripe tomatoes
  • 1/2 large onion julienned
  • 4 garlic cloves minced
  • 3/4 cup Just Egg (egg replacer)
  • 1 Tbsp cooking oil
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

Prepare Roasted Eggplant

  1. Preheat oven to 450 F.
  2. Place long skewers through the eggplants and place on a baking tray, and bake in the oven for 40-45 minutes (turning  over half way through).
  3. Add roasted eggplants to a bowl of ice water. Let sit for 1 minute.
  4. Peel the skin off the eggplants. Remove the stems off the peeled eggplants. Mash the peeled eggplants (with a fork or masher). Set aside.

Prepare Cooked Tomatoes

  1. Fill a medium pot with water, and add the ripe tomatoes. Bring to a boil and cook for 5 minutes.
  2. Add the cooked tomatoes to a bowl of ice water. Let sit for 1 minute.
  3. Peel the skin off the tomatoes. Remove the core. Mash the tomatoes (with a fork or masher). Set aside.

Prepare Scramble

  1. Add 1 Tbsp cooking oil to a large pan on medium/high heat. Add the onion and sauté 3-4 minutes until golden.
  2. Add the garlic, and sauté 1 minute.
  3. Add the turmeric, salt, and black pepper. Combine.
  4. Add the mashed eggplant, and sauté for 5-7 minutes.
  5. Add the mashed tomatoes, cover, and cook for another 10 minutes on medium heat (stirring occasionally).
  6. Add the Just Egg, and stir to combine. Let the Just Egg cook (about 5 minutes).
  7. Add additional salt and black pepper to taste.
  8. Serve with Persian bread or pita bread.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Appetizer
  • Cuisine: Persian/Iranian

Keywords: Vegan, Persian, Iranian, Plant-based, Mirza Ghasemi, egg-free, Just Egg