persian style roasted eggplant
This persian style roasted eggplant is a healthy, delicious way to use lots of eggplant you might have on hand. Mirza Ghassemi is a a traditional Iranian dish that’s prepared by roasting eggplant on an open flame then combining it with lots of garlic, spices, and eggs. For those without access to an open flame, Mirza Ghassemi is often prepared by directly cooking the eggplant over the flame of an indoor gas stove.
My persian style roasted eggplant is influenced by this traditional recipe with little tweaks to make the dish easier to cook. First, I roast the eggplant in the oven so as to avoid standing over my gas stove, rotating eggplant and smoking up the kitchen. Secondly, I add paprika to mimic the smoky flavor one would obtain from cooking the vegetables over an open flame. Finally, I opted to fry the eggs and serve them on top of the eggplant instead of scrambling them in the mixture itself.
This dish has become a staple in our house because I can cook a large batch in advance, store it in the fridge, and just fry a couple eggs when Kenny and I are ready to eat lunch. Since we’ve both been working from home (without the benefit of Tech company catered lunches) this recipe has been a lunch time lifesaver. I hope you enjoy it too! Leave me a comment below when you give it a try.
More eggplant recipes on sepcooks:
- 4 large eggplants, washed and left whole
- 4 whole tomatoes, washed and left whole
- Olive oil
- 1 tablespoons unsalted butter, cut into 8 small chunks
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- ½ teaspoon red chili flakes
- Kosher salt
- 2–4 eggs for frying, depending on how many people you’re serving
- Toast or crackers for serving
- Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
- Rub olive oil all over the eggplants and tomatoes. Arrange the produce on the baking sheets in a single layer.
- Roast in the oven until the skin is blistered and the eggplants are very soft, 45-60 minutes depending on the size of the eggplants.
- Remove the baking sheets from the oven and let the eggplants and tomatoes cool enough to handle.
- Peel the skin from the eggplant and tomatoes and discard the skin.
- Drizzle 1 tablespoon olive oil and place butter and minced garlic in a cold large saucepan or shallow dutch oven.
- Turn the heat under the pan to medium and let the olive oil, butter and garlic heat up together.
- Once the butter starts to melt and the garlic is fragrant, add the tomato paste, smoked paprika, and red chili flakes to the pan and cook until the tomato paste is darkening in color, 3-5 minutes.
- If the bottom of the pan is starting to turn too dark, deglaze the pan with a splash of water.
- Add the peeled eggplant and tomatoes to the pan and smash with a fork or wooden spoon until everything is well combined.
- Add 1 ½ teaspoon kosher salt and ⅓ cup water. Bring the eggplant mixture to a simmer, reduce the heat to low and let the eggplant simmer until it has thickened, 20-30 minutes.
- Taste the eggplant and adjust kosher salt if necessary.
- The eggplant can be served immediately but it tastes even better if you let it chill in the refrigerator overnight.
- To fry the eggs, heat 2-3 tablespoons of olive oil in a medium frying pan over medium heat until it begins to ripple, 3 minutes.
- Add 2-4 eggs to the pan and let the eggs cook until the whites are firmed up around the edges.
- Cover the pan with a lid, reduce the heat to low and let the eggs cook until the whites are cooked through but the yolks are still runny.
- Serve the desired amount of eggplant in your plate, top with the fried eggs, serve with toast or crackers.