Mīrzā Ghāsemī [Smoked Eggplant Dip | vegan option]

Smoked Eggplant Dip from Gilan | vegan option

Origin: Regional Specialty (Shomāl)

I love Mīrzā Ghāsemī, and researching its origins in Gilan province along the Caspian Sea is what first opened my eyes to the abundance of naturally vegetarian Shomālī (northern Persian) dishes. It was created during the Qajar era by Mohammad Ghasem Khan, a 19th-century governor of Rasht and former ambassador to St. Petersburg, who set out to recreate the roasted vegetable spreads he had tasted in Russia using local Caspian ingredients. Its signature depth comes from charring whole eggplants over an open flame until blackened and tender. The smoky flesh is peeled, mashed, and simmered with ripe tomatoes, plenty of garlic, and turmeric before soft eggs are folded in—though I enjoy it just as much with or without the egg.

Serves: 4-6
Preparation time: 15 minutes
Cooking time: 35 minutes