Mirza Ghasemi preparation begins One of my Persian mezze featuring at my pop-up PERSIANA this weekend with flavour.ie in Co. Cork . To say I’m excited is an understatement. Check out my super easy and gluten-free recipe below.
2 large ripe tomatoes- quartered
6 cloves of garlic – unpeeled
2 tbsps. of olive oil
½ tsp. of turmeric
2 tbsps. of tomato puree
½ tsp. of caster sugar
1½ tsp. of crushed sea salt
2 large free-range eggs – beaten
Preheat the oven to 180c. Wash the aubergines and pierce a couple of times with a knife. Place on a baking tray and bake, turning every few minutes until they are cooked through and beginning to wilt and collapse in on themselves. When done, place the aubergines in a plastic bag and allow to cool for 20-30 minutes. When cooled, peel the skin off with your fingers and cut away the stem end, retaining the pulp. In a separate baking tray, roast the tomatoes and garlic cloves (unpeeled) for about 20 minutes. Remove from the oven and allow to cool. When the garlic cloves are cold enough to handle squeeze the centre from each roasted clove and set aside, discarding the skins. In a large frying pan, gently heat the oil and fry the tomatoes, garlic pulp and aubergines along with the turmeric, caster sugar, salt and tomato puree. When most of the liquid is cooked off, beat the eggs and add it to the mixture in the pan. Fry gently for a few minutes until the egg is cooked. Season with salt and freshly ground black pepper to taste. Transfer to a serving dish. This can be served warm, at room temperature or chilled.