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Mirza Ghasemi
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.
- Prep Time: 45 min
- Cook Time: 35
- Total Time: 1 hour 20 min
- Yield: 4 1x
- Category: Brunch
- Method: Cooking
- Cuisine: Persian
Scale
Ingredients
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
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Instructions
- Wash the eggplants and cut the leaves.
- Pinch them with a fork over their entire surface.
- Bake them at 180ºC (350ºF) for 30 minutes. Turn them after 15 minutes.
- Once they are ready, remove them from the oven and wait for them to cool a bit to avoid burning yourself.
- Remove the skin.
- Cut them into small pieces until they become like a sauce.
- Set aside the eggplants and cut the tomatoes, garlic, and onion.
- In a pan, add the oil and fry the garlic first, then add the onion and when these are done, add the tomatoes.
- When the tomatoes start to release their juice, add the eggplants and the spices and cook for about 5 minutes.
- 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*.
- Serve it hot.
Notes
* 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
