From the north of Iran, around the Caspian sea comes this lovely light dish, Mirza Ghasemi. First time I tasted it, was during a family dinner at a Persian restaurant. We ordered the dip as a starter. It was so delicious and tasty that afterwards I could simply not forget about this dish. I had to try it myself and did some research online. Luckily I found a great videoclip on youtube (see the video below) and gave it a go myself.
It is such a light yet meaty dip, which is usually the case when you use aubergine in a recipe. It adds great flavors to this dish especially since you grill the aubergine. Mirza Ghasemi is very versatile as you can have it as a light lunch, appetizer or side dish. It works very well as a starter in a Mediterranean menu. It is another simple dish that takes no time to make and is simply divine.
I have to say that it was somewhat hard to find an authentic recipe online, as different people followed different recipes. Some added garlic to it, some did not add onions at all and some used eggs in it as well. This specific recipe that I am using here was chosen simply because it has the same taste and texture as the Mirza Ghasemi I had in the Persian restaurant and fell in love with it.
1,5 tbsp oil
1 aubergine, diced
2 small onions, diced
2 tomatoes, diced,
salt and pepper
1,5 tsp tomato puree
(I also added a spice mix from Kurdistan which goes really well with fried tomatoes and onions, but can be skipped.)
1- Grill the aubergine over the fire if you use a gas cooker or grill it in the oven until well cooked.
2- Dice the onions and fry them until golden brown and then add the diced tomatoes as well.
3- While the onions and tomatoes are frying, peel off the grilled skin from the aubergine and dice it as well and then add it to the mix once the onions and tomatoes have been cooking for about 5 minutes on medium heat.
The following youtube clip is the inspiration for this lovely aubergine dip.