Vegan Persian Style Mirza Ghasemi (Smoked Eggplant Dip)

This vegan version of classic Persian dish Mirza Ghasemi is an easy smoked eggplant dip that can be served with pita bread or crackers as desired! It takes only 10 minutes of preparation time and 25 minutes of cooking time to make this delicious dish!

Cooking Equipment:

Baking sheet, Skillet/Frying Pan, Fork/Potato Masher

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Mirza Ghasemi, Smoked Eggplant Dip

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 large eggplant (about 500g)

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons tomato paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 200°C. Place the eggplant on a baking sheet and roast for 20 minutes or until it is soft and lightly charred. Remove from the oven and let cool.

Once cooled, peel off the skin and discard. Mash the eggplant with a fork or potato masher until it forms a paste.

Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute or until fragrant. Add the tomato paste, turmeric, cumin, salt and pepper and cook for another minute or until everything is combined.

Add the mashed eggplant to the skillet and stir to combine everything together. Cook for 5 minutes or until heated through. Serve warm with pita bread or crackers as desired.

Nutrition:

Calories – 120; Fat – 4g; Carbohydrates – 17g; Protein – 3g; Sodium – 300mg; Fiber – 5g

Rating:

Did You Know?

Iran has a rich agricultural heritage, and many of its dishes feature fresh fruits and vegetables such as pomegranates, eggplants, and tomatoes.