Mirza Ghasemi is a delicious Persian eggplant dip from Northern Iran that can be eaten with bread or rice. It is traditionally made with eggs, but this recipe for Vegan Mirza Ghasemi uses Just Egg as an egg replacer.
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Why You’ll Love Vegan Mirza Ghasemi
- Mirza Ghasemi is a delicious Persian roasted eggplant and tomato dip.
- 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.
Ingredients/Equipment Notes
To make this delicious Vegan Mirza Ghasemi, you will need the following ingredients (full measurements are in the recipe card below):
- 2 medium eggplants
- 2 large ripe tomatoes
- large onion julienned
- 4 garlic cloves minced
- Just Egg (egg replacer)
- cooking oil
- turmeric
- salt
- black pepper
You will also need the following equipment:
- Baking sheet
How to Make the Best Mirza Ghasemi
Roasted Eggplant
- Preheat oven to 450 F.
- 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).
- Add roasted eggplants to a bowl of ice water. Let sit for 1 minute.
- Peel the skin off the eggplants. Remove the stems off the peeled eggplants. Mash the peeled eggplants (with a fork or masher). Set aside.
Cooked Tomatoes
- Fill a medium pot with water, and add the ripe tomatoes. Bring to a boil and cook for 5 minutes.
- Add the cooked tomatoes to a bowl of ice water. Let sit for 1 minute.
- Peel the skin off the tomatoes. Remove the core. Mash the tomatoes (with a fork or masher). Set aside.
Prepare Scramble
- Add 1 Tbsp cooking oil to a large pan on medium/high heat. Add the onion and sauté 3-4 minutes until golden.
- Add the garlic, and sauté 1 minute.
- Add the turmeric, salt, and black pepper. Combine.
- Add the mashed eggplant, and sauté for 5-7 minutes.
- Add the mashed tomatoes, cover, and cook for another 10 minutes on medium heat (stirring occasionally).
- Add the Just Egg, and stir to combine. Let the Just Egg cook (about 5 minutes).
- Add additional salt and black pepper to taste.
- Serve with Persian bread or rice.
How to Serve Mirza Ghasemi
Mirza Ghasemi is eaten with Persian bread as an appetizer or with Persian rice as a main dish. See our recipes for Persian bread and Persian rice below:
Recipe Tips
- If you have an air fryer, you can also roast the eggplant in the air fryer at 380F for 20 minutes (turning over halfway through). I have the Cosori air fryer.
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Mirza Ghasemi
- Total Time: 1 hour 15 minutes
- Yield: 4 people 1x
- Diet: Vegan
Description
A Persian eggplant dip with turmeric and saffron
Ingredients
- 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
- Preheat oven to 450 F.
- 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).
- Add roasted eggplants to a bowl of ice water. Let sit for 1 minute.
- 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
- Fill a medium pot with water, and add the ripe tomatoes. Bring to a boil and cook for 5 minutes.
- Add the cooked tomatoes to a bowl of ice water. Let sit for 1 minute.
- Peel the skin off the tomatoes. Remove the core. Mash the tomatoes (with a fork or masher). Set aside.
Prepare Scramble
- Add 1 Tbsp cooking oil to a large pan on medium/high heat. Add the onion and sauté 3-4 minutes until golden.
- Add the garlic, and sauté 1 minute.
- Add the turmeric, salt, and black pepper. Combine.
- Add the mashed eggplant, and sauté for 5-7 minutes.
- Add the mashed tomatoes, cover, and cook for another 10 minutes on medium heat (stirring occasionally).
- Add the Just Egg, and stir to combine. Let the Just Egg cook (about 5 minutes).
- Add additional salt and black pepper to taste.
- Serve with Persian bread or pita bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Cuisine: Persian/Iranian