Mirza ghasemi is a side dish made with baked or grilled aubergines and tomatoes with eggs scrambled into it right at the end of the cooking time. It was created by a former ruler of the Gilan province in northern Iran. We’ve cut down the cooking time for this dish by using readymade shakshuka sauce and chargrilled aubergines
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Easy |
| Calories | 467 |
| Fat | 16g |
| Saturates | 4g |
| Protein | 38g |
| Carbs | 36g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Cut each pita bread open to create a pocket. Place a raw burger patty inside each pita, pressing gently to spread the meat evenly. Brush both sides of the pitas with oil. Bake the stuffed pitas in an oven for 10 minutes, or until golden and cooked through.
Meanwhile, heat the shakshuka sauce in a large frying pan over a medium heat. Drain and roughly chop the chargrilled aubergine. Stir the aubergine and turmeric into the shakshuka sauce and cook for 3-5 minutes until heated.
Lower the heat to medium. Beat the eggs and pour them into the pan. Stir constantly for 2-3 minutes until the eggs are fully set and incorporated. Season with salt and pepper. Remove from the heat and keep warm.
Chop the parsley and scatter over the mirza ghasemi.
Serve while hot alongside the stuffed pita flatbreads.
