Mirsa Ghasemi

For Mirsa Ghasemi, first wash the melanzani and grill in the oven at about 180 °C until the flesh is nice and crumbly and the skin is almost burnt off and easy to peel. Rub the skin off and remove the remains of the skin under cold water. Cut pulp into small pieces and mash with a fork.

Heat a little oil in a pan and fry the crushed garlic cloves briefly over low heat. Beat the eggs with a fork and fry in the pan like a pancake, turn and then crush. Add a small tsp of turmeric, salt, pepper and finally add the tomato paste and the melanzani paste. Mix everything well. Roast briefly over low heat. Finally sprinkle with parsley and serve Mirsa Ghasemi.

Preparation Tip:

Mirsa Ghasemi goes very well with thin pita bread or basmati rice.

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