Wednesday, August 11, 2021

Mirza Ghasemi - Vegan Version

This is a simple and delicious smoky eggplant dip from Iran. This recipe is vegan. In the traditional recipe, towards the end of cooking, eggs are added and cooked. I have not used eggs. Garlic adds flavor to this dip. This is hearty and hence can be served as a side with flatbreads or rice.

This dip is very much similar to our baingan bharta. Only that the masala or spice powders are not added in the Iranian or Persian version. We love the fire roasted eggplants and right away chose try this version. Cayenne and black pepper add to the heat and garlic uplifts the flavor of this dip. 

I followed the recipe from Unicorn in the Kitchen, just added cayenne to make it a little spicy for me and omitted the eggs. When the dish is almost done, a few holes are poked and eggs are added there and cooked, and served as such. Instead of eggs, blended silken tofu or aquafaba can be used. Garbanzo flour batter can also be used as an egg substitute. Or it can be omitted too. This is very flavorful in all possible ways.

We have two ingredients specified in our #improvcooking challenge group and this month's ingredients are eggplants and tomatoes. There are tons of  options to make with these two ingredients from different cuisines across the globe. Nicole of Cookaholic Wife hosts this event. The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page.

I am also linking this to Full Plate Thursday and Wonderful Wednesday.


Eggplant - 1, a little less than a pound
Tomato - 3/4 cup, chopped
Garlic - 3 cloves, sliced
Salt - 3/4 tsp
Pepper - 1/4 tsp
Turmeric - 1/4 tsp
Cayenne - 1/2 tsp


Apply a little oil on the eggplant, roast the eggplant on fire, turn it around to cook on all sides. This may take about 7-10 minutes. Set aside to cool. Once cool, peel and mash the flesh. This yielded a cup of flesh.

Heat oil in a pan and add the garlic, and fry till it becomes golden.

Add the chopped tomatoes and cook for 3-5 minutes, till it becomes soft and mushy.

Add the mashed eggplant, salt, turmeric, black pepper, and cayenne. Mix thoroughly and cook for about 7-8 minutes till the mixture becomes thick.

Transfer to a serving dish. Serve as a dip with pita bread or any flatbread.

Here are the links to the recipes we shared today for the "Improv Cooking Challenge: Eggplant and Tomato". Thanks, Nicole!

Classic Moussaka from Palatable Pastime
Fried Eggplant Curry from Sneha's Recipe
Catalan Escalivada from Culinary Adventures with Cam
Mirza Ghasemi - Vegan Version by Magical Ingredients
Eggplant and Tomato Tian by A Day in the Life on the Farm
Eggplant Prosciutto Caprese Panini from Cookaholic Wife