From the Gilan region of northern Iran, mirza ghasemi is a smoky salad of charred eggplants cooked in a pan with tomatoes, garlic and eggs. This low-carbohydrate dish is easy to pack in a picnic basket.
Char the eggplants over a gas flame or on a grill for 15 minutes, until the skins blacken and the flesh softens. Peel and mash.
Sauté the garlic in olive oil. Add the grated tomatoes, turmeric, salt and black pepper, then stir in the mashed eggplants and cook for 8 minutes.
Crack the eggs into the mixture and stir for another 2 minutes, until the eggs are cooked.
Remember to make a few cuts in the eggplants before charring them, otherwise they may burst. Allergens: contains eggs.
Patlıcanı közlerken üzerine kesik atmadım, tarifte bu uyarı var ama okumadan geçmişim, ocakta patladı ve etrafa kıvılcım sıçrayıp mutfağı dağıttı. Bir dahakine mutlaka kesikler atacağım, temizlemek epey vaktimi aldı.
Başınıza geldiğine üzüldüm, kesik atmak gerçekten önemli bir adım. İki-üç yerden çatalla delmek de aynı işi görür, patlamayı tamamen önler.
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