Mirza Ghasemi Recipe: Smoky Persian Eggplant with Tomato and Garlic

Mirza Ghasemi is one of the most loved dishes from northern Iran — smoky grilled eggplant cooked with tomato, garlic and onion, finished with eggs. It works as a starter, a light Persian lunch in Coquitlam, or part of a Persian dinner in Coquitlam. Follow the recipe below to make it at home, or try Mirza Ghasemi in Coquitlam at Pasargad Restaurant.

For readers looking for a Persian restaurant Burnaby residents can visit, our Iranian restaurant in Coquitlam serves Mirza Ghasemi and other Persian dishes in Coquitlam. If you are looking for Persian food in Coquitlam, this is a good place to start — and if you would rather skip the cooking, see the Persian restaurant menu in Coquitlam: our Mirza Ghasemi is smoky broiled eggplant with garlic, onion and tomato.

What Is Mirza Ghasemi?

Mirza Ghasemi comes from Gilan, the green province on Iran’s Caspian coast, where eggplant, garlic and tomatoes are everyday ingredients. The eggplant is charred over an open flame until the skin blackens and the flesh turns soft and smoky, then it is peeled and cooked down with tomato, garlic and onion. Eggs are stirred in at the end, which gives the dish its soft, creamy texture. It is usually served with flatbread or rice, and it works just as well as a starter as it does as a light main. At our authentic Persian restaurant in Coquitlam, it is one of the classic Persian dishes on the menu.

Ingredients (Serves 4)

• 4 medium eggplants (about 1 kg)
• 4 ripe tomatoes, grated or finely chopped
• 4 garlic cloves, minced
• 1 medium onion, finely chopped
• 2 eggs, lightly beaten
• 1 tsp turmeric
• Salt and black pepper, to taste
• 3 tbsp vegetable oil or olive oil
• Optional: a pinch of chilli flakes

Instructions

1. Char the eggplants: Place the eggplants directly over a gas flame or on a hot grill, turning them every few minutes, until the skin is blackened all over and the flesh feels soft (about 15–20 minutes). If you do not have a gas flame, roast them under the broiler, turning once.
2. Peel and chop: Let the eggplants cool slightly, then peel off the blackened skin and chop the flesh. A few charred flecks are fine — they add to the smoky flavour.
3. Cook the onion and garlic: Heat the oil in a large pan over medium heat. Cook the onion until soft and golden (about 5 minutes), then add the garlic and turmeric and cook for 1 minute more.
4. Add the tomatoes: Add the tomatoes and cook, stirring, until the mixture thickens and the oil starts to separate (about 8–10 minutes).
5. Add the eggplant: Add the chopped eggplant, season with salt and pepper, and cook on low heat for 10–15 minutes, stirring occasionally, until everything is soft and well combined.
6. Add the eggs: Pour in the beaten eggs and stir gently until they are just set and mixed through (about 2 minutes). Taste and adjust the salt.
7. Serve: Serve warm with flatbread or steamed rice.

Tips for the Smoky Flavour

• The char is the flavour: do not rush the eggplants — the skin should be fully blackened before you peel them.
• A gas flame gives the strongest smoky flavour; a broiler works but the flavour will be milder.
• If your eggplants are large and watery, sprinkle the chopped flesh with a little salt, let it sit for 10 minutes, then squeeze out the liquid before cooking.

What to Serve with Mirza Ghasemi

Serve Mirza Ghasemi with warm flatbread (sangak or lavash) and a side of Salad Shirazi. The cool, crisp salad is a good contrast to the smoky, soft eggplant, and the bread is made for scooping — it is the best way to catch every last bit. For a fuller Persian starter spread, add  Kashk Bademjoon in Coquitlam — another eggplant favourite at Pasargad — and a bowl of hummus. Together they make a table of small plates that works well for sharing, either before the main course or as a light meal on its own.

It also works as a light main with steamed saffron rice and Tahdig (crispy Persian rice), and a plate of fresh herbs. The crunch of the tahdig against the soft eggplant is the part people remember — break the rice into pieces at the table and let everyone take some with their mirza. The fresh herbs keep the meal light and give a clean, green note between bites.

Whichever way you serve it, bring it to the table warm, straight from the pan. Mirza Ghasemi is at its best when the eggplant is still soft and smoky and the bread is still warm — that is when the flavours come together.

Frequently Asked Questions

• Is Mirza Ghasemi vegetarian?

Yes — this recipe has no meat. It contains eggs; leave them out for an egg-free version and cook the eggplant a few minutes longer.

• Can I make it without a gas flame?

Yes — roast the eggplants under the broiler until the skin blackens, turning once, or roast them in a 220°C (425°F) oven until soft, though the smoky flavour will be lighter.

• Why is my Mirza Ghasemi watery?

The eggplant or tomatoes may have released too much liquid — cook the tomato mixture down until it thickens before adding the eggplant, and cook on low heat until the dish holds together.

• How do I store leftovers?

Refrigerate in a covered container and eat within 3 days. Reheat gently in a pan over low heat with a splash of water; the eggs will firm up slightly on reheating.

• Looking for a Persian restaurant near me?

Try Mirza Ghasemi in Coquitlam at Pasargad Restaurant — smoky broiled eggplant with garlic, onion and tomato, $10.50. Dine in, order Persian food takeout in Coquitlam, or reserve your table online. See the full Persian restaurant menu in Coquitlam, or visit our Persian restaurant in Coquitlam at 2565 Barnet Hwy #22. Call (604) 474-4773.