Mirza Ghasemi

Mirza Ghasemi or Eggplant, Tomato, Garlic and Turmeric Sauce

5 from 1 reviews

Mirza Ghasemi is a typical Persian dish made with a base of eggplant, tomato, garlic, and turmeric. This version with the egg on top, instead of mixed with the sauce, is adapted to make it a perfect dish for a brunch but it can also be added to your weekly Healthy Meal Plan or Batch Cooking. It’s a healthy vegetarian recipe and is also gluten-free and dairy-free.



2 medium-small eggplants

2 tomatoes

1/2 red onion (optional)

3 tbsp EVOO

3 garlic cloves

1 tsp turmeric powder

½ tsp black pepper

½ tsp peppermint (optional)

½ tsp salt

4 eggs



  1. Wash the eggplants and cut the leaves.
  2. Pinch them with a fork over their entire surface.
  3. Bake them at 180ºC (350ºF) for 30 minutes. Turn them after 15 minutes.
  4. Once they are ready, remove them from the oven and wait for them to cool a bit to avoid burning yourself.
  5. Remove the skin.
  6. Cut them into small pieces until they become like a sauce.
  7. Set aside the eggplants and cut the tomatoes, garlic, and onion.
  8. In a pan, add the oil and fry the garlic first, then add the onion and when these are done, add the tomatoes.
  9. When the tomatoes start to release their juice, add the eggplants and the spices and cook for about 5 minutes.
  10. Pour the Mirza Ghasemi into the cocotte, add the eggs, using a fork to mix the egg whites with the sauce and bake at 180ºC (350ºF) (in a hot oven) for 5 minutes or more, depending on how you prefer your eggs done*.
  11. Serve it hot.



* If you don’t have these cocottes, in the paragraph “When to prepare this Mirza Ghasemi and on what occasions to eat it” I give you some suggestions.

Keywords: gluten-free, dairy-free, vegetarian, paleo, eggs, healthy, brunch, simple recipe, eat healthy, easy to make, healthy brunch, exotic, mirza ghasemi

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