Oh dear, another eggplant delicacy
Written by biscuit on May 18, 2008 – 11:22 am -I‘m a regular reader of Redneck Mother. I first discovered her years ago when I had my own blog, a blog which — not to toot my own horn or anything — won an Oklahoma Bloggers Award for Best Writing. Omg, such an ego I got!
Okay, so I abandoned the blog almost immediately thereafter, but that didn’t stop me from reading Redneck Mother, a frugal progressive home schoolin’ home farmin’ Texas mother (literally) who always has the best hints and tips … and food talk.
And today was no exception. Am I ever glad I stopped by on my weekly rounds.
Because today, Redneck Mother was extolling the virtues of Mirza Ghassemi, a Persian eggplant dish closely related to the eternal favorite Baba Ghanoush. Even better, a quick browse of various recipes for it suggests it might be one of the easiest treats ever to make.
From Persian Cooking: A Table of Exotic Delights via The Dinner Coop (which desperately needs to be on our blogroll:
Mirza Ghassemi (Persian Eggplant Casserole)
2 medium eggplants
2 medium onions, chopped
8 cloves garlic, grated
1/4 cup butter or shortening
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 tomato, peeled (drop into hot water for a few seconds to loosen skin) and then chopped
4 eggs, lightly beatenRoast the eggplants over a charcoal grill until brown. Or roast them in a 400 degree F oven until brown on the outside and soft on the inside (test with a fork). Cool and peel. Mash the pulp.
Saute the onions and garlic in the butter or shortening until golden brown. Stir in the turmeric. Add the eggplant pulp and saute briefly, stirring well. Add the salt and pepper. Stir tomato into the eggplant. Cook over a low heat for 5 minutes. Pour eggs over the eggplant. When the eggs start to solidify, stir briefly, and serve.
This is the first thing I’m making the minute my first two weeks of low carbing are over.
Posted in Food, Recipes |
9 Comments
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Not a good recipe fro Donnamarie: she hates eggplants! Me, OTOH, I simply adore them, I can eat them in any way till the cows come home, so to speak.
BTW, I visit Redneck Mother too, as it happens it’s in our blogroll!
I’m so glad - she is such fun and I’ve learned a ton from her blog.
She deserves the hits.
I can’t wait to make this concoction …
It looks fine from here, even for low-carb. Is it the onions that you are worried about? They are low glycemic, so the recipe should work fine for you.
I’m doing *very* low carb for the first two weeks - 30 carbs - then pumping it up to 60, come next Saturday. Then to … we’ll see.
Thank you for the recipe, which sounds fantastic, and the pointer to Redneck Mother (even though I now have that old song stuck in my head now!).
Between this and the hummus recipe AAF posted, I find myself in a very Middle Eastern mood on this fine warm sunny day.
Just wait for the two potato recipes tomorrow!
Thanks for the love, y’all, and the recipe, biscuit. At the restaurant we put it on pieces of naan and ate it like a burrito. (Here in Texas that’s our culinary point of reference.)
AAF, I’ve never been an eggplant lover, either, but this has changed my view. I might even try to grow some next summer just for this dish.
Woah, it’s Redneck Mother in the flesh!
You know, I can’t comment on your blog because it’s Blogspot and makes my computer crash (hazard of ancient Macs since they did that Google interface). But at least I can still read it, unlike most Blogspot blogs.
Welcome!
Hi casey, you to will learn how to love them. I can cook and incorporate them into many tasty ways…you just wait.