Garlicky aubergine dip (mirza ghazemi)

mirza ghasemi

This garlicky aubergine and tomato dip is the most moreish dish I’ve eaten in a long while.

Rich, deeply flavoured and velvety soft, it is delicious spooned onto warm bread.

I had visions of taking the leftovers for my work lunch. However the rest of the family fell upon this dip like a pack of starved hyenas.

I’ll be doubling the recipe next time.

I cooked the aubergines in the oven for convenience, but no doubt mirza ghasemi is even better when the aubergines are roasted over an open flame.

With a dish like this, you have to favour Iran’s chances in our 2018 World Cup cook-off.

I looked at several mirza ghasemi recipes online. This version is closest to the one in Louise Shafia’s The New Persian Kitchen.

Preheat the oven to 450°F (225°C) and line a baking sheet with foil.
Prick the aubergines all over with a fork, then arrange on the baking sheet. Roast for about 45 minutes, turning occasionally, until tender. Leave to cool, then scoop out the flesh and chop roughly.
Heat the olive oil in a large frying pan over a medium flame. Add the tomatoes, garlic and turmeric and cook until the tomatoes start to break down. Stir in the tomato paste.
Add the chopped aubergine and cook for another five minutes, or until everything melds together. Season with salt and pepper.
Poke little holes in the mixture with the end of a wooden spoon. Pour the beaten egg into the pan, but don’t stir it for about five minutes, or until the egg has set.
Stir the cooked egg into the mixture then remove the frying pan from the heat and leave it to cool for about fifteen minutes.
Check the seasoning, and scatter the toasted walnuts across the top. Serve with flat bread for dipping.