Grilled Aubergine and Egg. Persian Mirza Ghassemi

Southwesterly 6, backing southeasterly 6 to gale 8, then becoming cyclonic later.

Moderate or rough, occasionally slight at first.

Occasional rain.

Good, occasionally poor.

 

The other day I was contemplating if this blog needs a recipe index. Sure, if you look up into the left corner you find a search. So you can type in an ingredient and see if it has been covered. But an index would be cool. My only fear was that it would be too heavy on certain ingredients, while others wont be covered. Just to proof my point I typed in “Aubergine” and, since this is probably my favourite vegetable, expected many recipes. TWO. And both with aubergine as an ingredient among many others. The idea was discarded for the day and I went out to buy aubergines.

And by sheer coincidence I was yesterday at a place where the reception area had a sign: “Fresh local organic eggs; just leave the money in the box”. The eggs were stamped as having been laid on the 5.03. Eggs which are two days old. I am pretty sure I never had fresher eggs. So it is an aubergine egg dish then.

Mirza Ghassemi (or Mirza Ghasemi) is actually a starter, but like its cousin Baba Ghanoush it can easily result in a lunch for the single household. Or a light supper.

But I am thinking more like breakfast. A brunch dish for a lazy day, very much like its sister, the Sakshuka.

It is dead easy to make, albeit a bit more time consuming than the Sakshuka since the aubergines need to go either on the grill or into the oven, the latter can take up to one hour.

On the other hand nothing stops you from banging the aubergines into the oven in the evening, watch your favourite show and turn it off after one hour. And the next morning you are free to roll. Or, put them on in the morning, go for a bike ride or walk the dog, and treat yourself later to an excellent late breakfast.

As to my choice of spice: Mirza Ghassemi is very forgiving in your personal choice and everyone has their own take on it. Tumeric is very common (I omitted it here since I did not want a “beige” dish but something red and vibrant), dried Aleppo peppers for the ones who like it hot, cumin and coriander, maybe a sprinkle of cinnamon, zaatar or thyme. 

But there is, since some months, a “new kid on the block”. Baharat is, like Zaatar, a spice mixture but the flavours are warm, savoury and sweet and more exotic. Like One Thousand and One Nights (commonly referred to as “Arabian nights”) on a plate. The Jordanian equivalent to Garam Massala.

Despite it being a newcomer, it is now available in all major supermarkets. However, if you are after good quality, may I suggest the online retailer Terra Rossa. Apart from having high quality olive oil, their spices are really good.

But feel free to experiment with your own spices or make your own Baharat.

The recipe below is quite generous and substantial for one; however I doubt it serves two as a breakfast. But you will manage. I did.

Mirza Ghassemi

1 medium aubergine or 2 slim Middle Eastern aubergines

1 tin chopped tomatoes (you don’t have to use your best, Cirio Chopped Tomatoes will do)

1 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon Baharat (or spices of your choice, see above)

1 sprinkle of dried Aleppo flakes (optional)

2 eggs

1 tablespoon freshly squeezed lemon juice

Sea salt and freshly ground black pepper

A few sprigs of flat leaf parsley

To serve: Pita bread

Preheat your oven to 200 C and once this temperature has been reached, put the aubergines on a baking tray and bake for about 40 minutes or until very tender (If it is summer and you have the grill on, use the residual heat (once you have eaten) for your aubergines for a nice charcoal taste).

In the mean time mince the garlic and puree by pressing down with your fork (or use a pestle and mortar and give it a good bashing).

Once the aubergines are ready, take them out of the oven and let them rest for five minutes, then just peel the skin off. Chop finely with a knife or mix in a blender.

Put your pan on low heat and add the olive oil and the garlic. Warm the pan very gently and let the garlic get very slight yellow. Add the tomatoes, the salt and pepper, the chilli flakes and the Baharat. Cook for 10 minutes.

Add the smashed aubergines and cook for another 5-10 minutes. If it gets too dry, add a slash of water. Once the aubergine- tomato mixture smells divine and looks like a puree or dip, take two spoons from it out of the pan and put into a big mug. Let it cool slightly.

Add to these two spoonfuls the two eggs and mix them under the puree. Ideally they should not start to cook since the puree is no longer warm, but this extra step prevents curdling.

Add this egg-tomato-aubergine puree to the pan, stir constantly for 2 minutes, then turn off the heat and add the lemon juice. Put into a plate, sprinkle with the parsley and, if desired, add another glug of your very best olive oil.

Serve with Pita bread and use your fork to pile it on the bread like a generous dip. Eat and repeat.

Verdict:

Bloody hell, this is good. Move over Sakshuka!