dinner · vegetarian · dairy-free
Mirza ghasemi
Caspian Persian smoked eggplant with garlic, tomato and eggs, eaten with flatbread or rice.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Char eggplants over a flame; peel and mash.
-
2
Fry garlic in oil until golden; add turmeric.
-
3
Add eggplant and tomato and cook 15 minutes.
-
4
Push aside, scramble eggs in the space and fold them through.
-
5
Season; serve with bread or rice.
