میرزاقاسمی MirzaQasemi (Persian Eggplant Dip) CGEA Cook Book
How To Cook Mirza Ghasemi - How To Cook. While cooking, chop the aubergines into large chunks. Preheat a pan and some oil (in it).
میرزاقاسمی MirzaQasemi (Persian Eggplant Dip) CGEA Cook Book
Cover the pan and let eggplants and garlic cook for 10 minutes. Heat 2 tablespoons of olive oil in a small pan over medium heat, and add the chopped eggplant. You can easily roast the vegetables by a skewer on the stove. Peel them and, on a cutting board, chop them with knives. Once they start to get yellowish add the eggplants and tomatoes and mix well. Notes and tips to make mirza ghasemi Add mashed eggplants and cook for 15 minutes on medium heat. Add eggs to the mixture and stir it all together. Keep the mix cooking until the mix is fully drained of water, and becomes a little oily. Cook until most of the water evaporates (about 5 minutes).
If you are using an oven, you can grill the vegetables. Once lightly browned, add tomato puree and leave to cook for 5 mins. Mirza ghasemi’s cooking process can vary according to the changes we make to the vegetables. Add pureed tomatoes and tomato paste. Make a well in the center and add the eggs. Add in mashed smoked eggplants and spices. After minutes when the eggs are cooked, our mirza ghasemi is ready! Cover the pan and let eggplants and garlic cook for 10 minutes. Add in the chopped eggplants with cinnamon, salt, pepper, and put on medium low heat and sear all the ingredients continuously for more than an hour till you see everything is mixed and cooked. Add two eggs and mix them all. Once they start to get yellowish add the eggplants and tomatoes and mix well.
