Mirza Ghassemi
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| Course | Hors d'oeuvre |
|---|---|
| Place of origin | Iran |
| Region or state | Northern Iran (Gilan) |
| Main ingredients | Aubergine (Eggplant), garlic, tomato, turmeric, oil or butter, salt, pepper, eggs |
| Variations | Kadoo-Qasemi |
Mirza Ghassemi (Persian: میرزاقاسمی, Mirzā-Ghāsemi) is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region. It is widely known as Persian Eggplant Dip in the Western countries.[1]
The spelling of the name of this dish varies in English and can include; Mirza Ghasemi, Mirza Qasemi.
The dish consists of aubergines seasoned with garlic, tomato, turmeric, oil or butter, salt and pepper bound together with eggs.[2] It can be prepared as a casserole dish,[2] and is usually served with bread or rice. The variant made with zucchini instead of aubergine is called Kadoo Ghassemi.
See also
- Eggplant salads and appetizers
- List of casserole dishes
- List of egg dishes
- Kashk e badamjan, another popular Iranian eggplant dish
- Baba ghanoush, a Levantine eggplant dish
- Baingan bharta, a South Asian eggplant dish
References
- ↑ "Mirza Ghasemi, the recipe of one of my favorite dishes from Iran". Chasing The Unexpected. Retrieved 2016-03-26.
- 1 2 Ramazani, N. (1974). Persian Cooking: A Table of Exotic Delights. Iranbooks. p. 85. ISBN 978-0-936347-77-6.
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