Mirza Ghasemi (Persian Eggplant Tomato Dish)

A classic Persian Mirza Ghasemi made with smoky roasted eggplant, tomatoes, garlic, eggs, and warm spices. Perfect served with fresh bread or rice.

Vibrant Mirza Ghasemi served in a white bowl, topped with fresh mint leaves, embodying the golden hues and rich flavors of this classic dish.

Mirza Ghasemi is so much more than just a dip. It’s a comforting Persian dish made with smoky roasted eggplant, tomatoes, garlic, and eggs, all cooked together into a rich and flavorful mixture. The eggplant is really the star here, especially when it’s roasted over an open flame or grill to give it that signature smoky flavor.

The tomatoes and garlic add a savory richness, while the eggs help bring everything together and make the dish feel extra creamy and satisfying. It’s traditionally served as an appetizer or part of a mezze spread with warm Persian flatbread like barbari or sangak, but it’s also delicious alongside rice for a more filling meal.

Preparing a flavorful dish with diced smoky roasted eggplant and freshly chopped tomatoes on a cutting board.

Mirza Ghasemi Ingredients

For the Eggplant Dip

• 4 medium eggplants

• 3 small Roma tomatoes

• 3 large eggs

• 6 garlic cloves, finely diced

• 1 tbsp tomato paste

• 1 tsp turmeric

• 1 tbsp avocado oil

• Salt and black pepper, to taste

For Serving

• Persian flatbread, such as lavash or barbari

• Persian rice, optional

  
  

A flavorful serving of Mirza Ghasemi, showcasing smoky roasted eggplant, tomato, garlic, and eggs, paired with slices of sesame-topped bread.

Mirza Ghasemi Instructions

1. Cook the eggplants.

Roast or grill the eggplants for about 6 minutes, constantly turning them so the skin chars evenly without burning. Cook until the outside is nicely charred and the inside is completely soft.

Allow the eggplants to cool slightly, then peel away the skin and finely chop or mash the flesh.

2. Roast the tomatoes.

Cut the Roma tomatoes in half and place them onto skewers. Roast or grill for about 5 minutes, turning as needed until softened and lightly charred.

Remove from the heat, allow them to cool slightly, then dice the tomatoes.

3. Prepare the garlic.

Add the garlic cloves to a food processor and pulse until finely minced.

4. Combine the eggplant and tomatoes.

Heat the avocado oil in a large skillet over medium heat. Add the chopped eggplant and cook for about 2 minutes, stirring occasionally.

Add the diced roasted tomatoes and minced garlic. Stir everything together until well combined.

5. Add the seasonings.

Stir in the turmeric, tomato paste, salt, and black pepper. Continue cooking for another minute or two, allowing the tomato paste to cook down and all the flavors to come together.

6. Cook the eggs.

In a separate pan, crack the eggs and cook them to your liking. Allow them to set slightly before gently stirring until cooked through.

Add the cooked eggs to the main skillet with the eggplant and tomato mixture and gently stir everything together until combined.

Serve & Enjoy

Serve Mirza Ghasemi warm with fresh Persian flatbread for scooping, or alongside Persian rice for a more filling meal.

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Final Thoughts

Mirza Ghasemi is a simple Persian favorite made with smoky roasted eggplant, tomatoes, garlic, and eggs. Roasting the eggplant and tomatoes gives the dish that delicious charred flavor that makes every bite so comforting.

Serve it warm with fresh bread or rice for an easy dish that works beautifully as an appetizer, side, or light meal.