Mirza Ghassemi - Smoky Eggplant and Tomato Dip

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 medium tomatoes, diced 4 medium tomatoes, diced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh mint, for garnish Fresh mint, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill or gas stove to high heat. Place the eggplants directly on the flame and char them, turning occasionally, until the skin is completely blackened and the flesh is soft. This process takes about 15-20 minutes. Alternatively, you can roast the eggplants in the oven at 200°C (400°F) for 45-50 minutes.
2. 2.
   Remove the eggplants from the flame and let them cool. Peel off the charred skin and discard it. Mash the roasted eggplant flesh with a fork or blend it in a food processor until smooth.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the diced tomatoes to the pan and cook until they release their juices and start to soften.
5. 5.
   Stir in the turmeric, ground cumin, paprika, and chili powder (if using). Season with salt and pepper to taste.
6. 6.
   Add the mashed eggplant to the pan and mix well with the tomato mixture. Cook for an additional 10-15 minutes, stirring occasionally, until the flavors meld together.
7. 7.
   Remove from heat and let the dip cool slightly. Garnish with fresh cilantro and mint leaves.
8. 8.
   Serve warm or at room temperature with bread or rice.

Treat your ingredients with care...

• Eggplant — Charring the eggplant over an open flame adds a smoky flavor to the dish. Make sure to char the skin until it is completely blackened for the best results.
• Tomatoes — Using ripe and juicy tomatoes will enhance the flavor of the dip. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Fresh herbs — Adding fresh cilantro and mint leaves as a garnish brings a refreshing and aromatic element to the dish. Feel free to adjust the amount according to your preference.

Tips & Tricks

• To reduce the smoky flavor, you can peel the charred skin under running water after charring the eggplants.
• For a spicier version, increase the amount of chili powder or add a finely chopped chili pepper to the dish.
• Serve Mirza Ghassemi with warm pita bread, naan, or steamed rice for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different herbs and spices to personalize the dish according to your taste preferences.

Serving advice

Mirza Ghassemi is best served warm or at room temperature. It can be enjoyed as a dip with bread or as a side dish alongside a main course. Garnish with fresh cilantro and mint leaves for an added burst of freshness.

Presentation advice

Present Mirza Ghassemi in a shallow serving dish, allowing the vibrant colors of the dip to shine through. Drizzle a little olive oil on top and sprinkle some paprika for an attractive finishing touch. Serve with warm bread or rice on the side.