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Mirza Ghassemi (Persian Eggs with Eggplant, Turmeric, and Tomatoes) Recipe

This Persian eggs with eggplant, turmeric, and tomatoes recipe is a dish originating from the northern part of Iran and can also be called Mirza Ghassemi. Recipe courtesy Laura of Family Spice.

Servings: 6

Active time: 20 minutes

Total time:

Ingredients

  • 1 lb Japanese or baby eggplant
  • 2 1/2 tsp kosher salt, divided use
  • 4 tsp extra virgin olive oil, divided use
  • 1 small onion, diced
  • 1 tsp ground turmeric
  • 5 garlic cloves, minced
  • 1 lb tomatoes, coarsely chopped
  • 6 Davidson's Safest Choice® pasteurized egg(s)

Preparation

  1. Cut eggplant into 1-inch pieces and place in colander set over a large bowl. Sprinkle eggplant with 2 teaspoons of kosher salt and toss. Set aside until beads of water appear all over the eggplant, about 1 hour. Using paper towels, squeeze water from eggplant chunks.
  2. In large frying pan over medium-high heat add 3 teaspoons of extra virgin olive oil. Add eggplant and sauté until it starts to soften, about 5-7 minutes. Add chopped onions and turmeric and continue cooking until onions soften. Stir in garlic and chopped tomatoes.
  3. In small bowl, whisk eggs. Stir whisked eggs into the pan and gently stir eggs with vegetables until eggs are fully cooked. Serve hot with lavash or pita bread, radishes, and fresh herbs.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.