Ingredients (2 portions)

  • Eggplant 450g
  • Canola olive oil 1 tbsp
  • Tomato paste 156ml
  • Large eggs 4
  • Minced garlic 1 Tsp
  • Turmeric 1 Tsp
  • Salt

[1 portion = 325 cal]


Using a sharp knife create shallow stripe cuts on your eggplants before roasting it in the oven.

Enjoy your Mirza ghasemi with some Naan or Tacos!


iranian mirza ghasemi

A home-made simplified version!

Mirza ghasemi is one of those dishes that when you start eating you cannot stop! Used a lot of time as an appetizer I instead prefer it as a big bowl with bread to eat at dinner! In the original, traditional recipe, the eggplant should be blister over an open flame (either on a barbecue or over a domestic gas hob). My version it’s a more simple one with a really close taste! 


  1. In the oven roast at a “high” temperature your eggplant for around 30 minutes or until the eggplant peel looks collapsed and puckered.
  2. In a large pan heat 1 tablespoon of oil and add the minced garlic and the turmeric.  
  3. Add the roasted eggplant, the tomato paste and 1 glass of water. 
  4. With a wooden spoon stir slowly being careful to don’t break the eggplants. Add salt. Let it cook for 10-15 minutes at medium heat.
  5. In a small bowl beat the eggs and add the mixture to the pan. Let it cook for 5 minutes stirring from time to time. ENJOY!
IngredientsquantityCalories (kcal)Carbs (g)Fat (g)Protein (g)


Canola Olive oil1 Tbsp118 13 
Tomato paste156ml13026 5
Large eggs428042024

mirza ghasemi macros

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