Principiante
Turkish
Menemen (Turkish Scrambled Eggs)
Fuente: Cocina casera
20 min2260 kcal
VegetarianoSin glutenHalal🌶️
Mirza Ghasemi — Smoky Aubergine & Egg
A garlicky, smoky mash from Gilan on the Caspian coast: aubergines charred until soft and smelling of fire, cooked down with garlic, tomato and turmeric, then loosened with a few eggs stirred through. Scooped up with bread as a starter or a light main.
Fuente
Receta de Gilani (Caspian) kitchens · 🏺 Tradicional · Cooking of Gilan on Iran's humid Caspian coast — greener, more garlic and smoke, and famous for turning aubergine into a smoky mash
Northern Iran (Gilan) · regional dish — An ownerless regional dish, so no cook is credited. The cited article (Wikipedia's canonical title is 'Mirza ghassemi', to which 'Mirza Ghasemi' redirects) describes it as an Iranian dish from Gilan, eaten as an appetizer or main course, based on tandoori or grilled aubergine and distinctive to northern Iran and the Caspian Sea region (specifically Gilan province) — which fixes both its origin and the defining smoked-aubergine base used here. Quantities and method are this book's own.
Watch it being made · 3 videos
⏱ 50 min🍽 4 porciones🔥 260 kcal🇮🇷 Irán
HalalVegetarianoSin glutenSin lácteosSin frutos secos
Pasos
Char the aubergines whole until the skins are blackened and blistered and the flesh has collapsed — directly over a gas flame turning with tongs (about 10 minutes), or under a hot grill, or on a barbecue. Let them cool a little.
💡 That blackened skin is where the smoke comes from. If you only have an oven, roast at the highest heat until fully soft, but the flavour will be milder — a drop of smoked oil at the end helps.
Peel off the blackened skin and discard it. Chop or roughly mash the smoky flesh — some cooks leave it a little chunky, others mash it smooth.
Heat the oil in a wide pan and fry the garlic with the turmeric over medium heat for a minute, until it smells sweet — do not let it brown.
Add the tomatoes and cook until the liquid has cooked off, then stir in the aubergine and salt. Cook, stirring, for 8 to 10 minutes so the flavours marry and any wetness cooks away.
Push the mixture to one side, crack the eggs into the space, let them start to set, then fold them through in ribbons — or beat them first and stir through for a softer, more uniform finish. Take it off the heat while the egg is still glossy.
💡 Do not overcook the egg. The dish should stay moist and soft, not turn into dry scramble.
Serve warm in a shallow dish with plenty of flatbread to scoop, or as a side beside rice.
💡 Consejos
- It is often served as part of a starter spread with bread, but a bowl of it with rice and a salad is a full, satisfying vegetarian meal.
- A version without the tomato, called mirza ghasemi-e sefid (white), leans entirely on the smoke and garlic. Try it once you know the classic.
- Char extra aubergines when you have the flame going and freeze the smoky flesh — the dish then comes together in ten minutes on a weeknight.
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