Mirza Ghasemi (Persian Roasted Eggplant & Tomato Dip/Appetizer) میرزا قاسمی اصیل ایرانی
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- čas přidán 21. 05. 2024
- Our love affair with eggplants continues with this delicious dip called Mirza Ghasemi. This dish hails from the beautiful Caspian coastal regions of northern Iran (Guilan Province). It's a simple recipe of roasted eggplant and tomato, minced and sautéed with onions, garlic and spices. This versatile dish can be a starter, a side dish or a party dip to be served with your favorite chips, flatbread or crostini. Enjoy and let me know how you like it.
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Full recipe for Mirza Ghasemi can be found in first comment under this video.
0:00 Introduction
1:15 Roasting eggplant and tomato
4:36 Put tomato and eggplant in plastic container to sweat and peel
5:11 Whisk egg
5:34 Peel the roasted tomato and eggplant
6:47 Mince the roasted and skinned tomato and eggplant
8:27 Fry the minced onion in the skillet
10:14 Add Garlic and Turmeric to onion
10:48 Add Salt, Pepper and Cayenne
10:59 Add the grilled tomato pulp and paste
11:52 Add the minced roasted eggplant
12:44 Add eggs in the skillet
13:26 Cover briefly with a lid
14:21 Final salt and pepper adjustment
14:50 Plating Mirza Ghasemi
15:24 Outtro - Jak na to + styl
PERSIAN MIRZA GHASEMI RECIPE
Makes: 4 portions
INGREDIENTS:
-- 1 Japanese, Chinese, or Italian eggplant
-- 1 large Egg
-- 1 large Roma tomato
-- 1/2 small White or yellow onion, finely diced
-- 1 clove Garlic, minced or pureed
-- 1/2 tsp Turmeric
-- 2 tsp Tomato paste
-- 1/2 tsp Salt
-- 1/2 tsp Black pepper
-- Pinch of Cayenne pepper
-- Olive oil
DIRECTIONS:
-- Grill the tomato and eggplant Persian style (on a skewer) over direct high temp grill fire (charcoal fire is preferred) while turning to get the skin charred.
--- The skin on the tomato will start splitting as it grills.
--- The color of the eggplant will change as it grills (about 6-7 minutes).
-- Place the grilled tomato and eggplant into a plastic bag or storage container to steam and make them easier to peel.
-- After a few minutes, open the bag/container and skin the tomato and the eggplant.
-- Chop the tomato into a pulp and set aside in a small bowl.
-- Chop the cooked eggplant across the grain into a pulp and set aside in a separate small bowl.
-- Preheat 3 Tbsp of olive oil in a medium sized pan over medium-high heat.
-- After a minute, sauté the diced onion while stirring occasionally until slightly golden.
-- Add minced garlic and turmeric powder to the onion and continue cooking until aromatic (about 1 minute).
-- Stir in salt, black pepper and cayenne pepper.
-- Add the grilled tomato pulp and tomato paste to the onion mix and lower the heat to medium. Cook while stirring occasionally for 1 more minute.
--- Add one to two tbsp of water if too dry.
-- Add the grilled eggplant pulp to the tomato/onion mix and stir constantly for 1 - 2 minutes.
-- Whisk the egg and pour into the tomato/eggplant sauce and stir constantly for 2-3 minutes to incorporate.
-- Increase temp to medium-high again, cover the pan and cook for another 1/2 minute to make sure the eggs on the top are set.
-- Do a final adjustment for salt and pepper.
-- Loosen from the pot and slide gently into a large plate. Alternatively, you can plate using a mold ring.
-- Sprinkle with chopped parsley and/or chopped basil.
SERVING OPTIONS:
-- Place a sunny side up egg on the top.
-- Sprinkle with feta cheese.
-- Enjoy as an appetizer or a side dish with flatbread, crackers, or crostinis.
Great recepie. Thanks Chef
Delicious Gilan & Mazandran goodie. This with Khazar sea fish deep fried and stuffed into s heaven. Consider doing fish stuff too :)
Love the fire brick idea, given I’m in the colder north (Michigan 🥶)!
This is one of my favorites growing up! I love your channel!
I love your chef style and touches to our beloved Persian cuisine! ❤
hi!!! could you make a video on how to make Sholeh Zard?? tysm! love your videos
It’s on the short list!❤️
Lovely yummy
You’ve championed this again. Though I am not sure about the omelette style? So I am eliminating the use of the cracked egg. Thanks
Make it your own! But if you want an eggplant dip without the egg, you need to look at my Kashke Bademjan video.
Hey Mr Bagheri,
Great Video, thanks a lot! I enjoy your content 😉.
But I in my memory, my mother doesn‘t mix the eggplant/tomato mix with eggs. She just put it only on top . Is your way more traditionel, or just another way to cook it?
Kind regards from Germany
There are as many versions of all these recipes as there are kitches! But yes, the oldest recipes I’ve seen use eggs as a binder (and sometimes as garnish on the top)! At any rate, make it both ways and see which way YOU like it best!
What happens if you have an electric range? Can you do it in the oven or toaster oven? Thanks.
Yes you can roast eggplant and tomato under the broiler in the oven.Just put on a rack over a pan and keep turning them until the same results as in video are achieved.
You can do it over the electric burner. If anything drops off and you have an old coil burner, it's going to make a mess. She was making Indian flatbreads and made them right on top of the old fashioned coiled electric burners and it worked fine. It just made the burner real messy. If you are working with a modern flat top electric stove, it should be fine and in the worst case scenario you won't have a mess to clean up. You won't have a mess that you can't clean up. And there's the broiler
Thank you for the recipe but are the portions correct? One aubergine and one tomato for 4 people- is that enough?
This is 4 appetizer or side dish portions, assuming you have a main dish to fill you up. And it’s portioned for an average American lady’s appetite (my wife!) You can adjust it for your needs.
Eggplant is a fruit, too.
That’s what I hear! 😁
@@CafeBagheri ah, yes. But without your video I would not have checked and I would have spent the rest of my life not knowing. The more you know!
🌾💚
Can you please provide a link to the skewers you use?
You can buy from any Iranian, Middle Eastern or Mediterranean store or search on Amazon. They are 1/2 inch wide. Here’s a link: G & F Products FBA_25618 BBQ Kabob skeer, silver a.co/d/0bdFlMK
Why not caramelize the onion slightly?
You can, of course! ❤️🙌🏼
shimmering 🙄
Shimmer shimmer! 😂❤️🍷
Tomatoes are vegetables. Fruits generally grow on trees and have strong sweet or sour taste
Fruits can grow on other types of plants than trees . What are melons and berries? Vegetables?
This is all very complicated but technically a tomato is botanically a fruit because it is the ovule-bearing reproductive structure in the plant flower.
For culinary purposes it is a vegetable because we decided it is a vegetable. Which is fine and I’m not gonna fight about it
@@83croissant Thank god melons don't grow on trees lol . Most berries I know grow on trees . Agree it is a complicated issues with lots of counter examples on both sides
@@cheers2130 Its rellay easy to recognize a fruit. A fruit allways grows Out of the blossom (ovary) of a plant and allways have seeds in it. That means, that eggplants, tomatoes, zucchinis, Pumpkins, even cucumbers are fruits!
It hast nothing to do with the taste or With trees. I Hope this helps :)
@@henriksalmen5368 Scientifically speaking yes you are correct but in Culinary Classification (which this channel is about) tomatoes and such are considered vegetables :)
Nope. Tomatoes are a FRUIT (anything 'seed bearing' is classified as fruit). 😉👉