Overall, this is an easy, one-pot dish. However, to get the proper smokey flavour, the aubergine, tomato and garlic should be cooked over an open flame. In the summer, you can do this on a barbecue, otherwise on a gas stove top. (Clean your hob first as it will get messy, and be careful about setting off your smoke alarm!) If you don't have an open fire, you can grill or roast the vegetables. The garlic and tomatoes only need to be lightly cooked. But the aubergine must be cooked right through so that the juice is dripping out, the flesh is soft and the skin peels off easily. So my cooking tips for Mirza Ghasemi are:
cook the vegetables on fire
thoroughly cook the aubergine
open a window and don't set off your smoke alarm
take time to fry the garlic and tomato paste, this will improve the flavour
Cook the aubergines and tomatoes over a fire. This could be on a barbecue or on a gas stove top. If you don't have these you can grill or roast them, but an open flame will give the smokey flavour. The tomatoes just need a little charring but the aubergines need to be cooked right through. Turn them regularly and then put onto a plate as each one becomes ready.
Peel the garlic cloves and put on a skewer or cocktail stick. Lightly cook these on the flame.
Once cooled a little, peel the tomatoes and aubergines with a spoon. Keep the fleshy part and discard the burnt skins and any stalks.
Crush the garlic and chop finely. Heat oil in a pan and cook the garlic on a low medium heat - sizzling slightly. Once lightly browned, add tomato puree and leave to cook for 5 mins.
Roughly chop the tomatoes and add to the pan. Add the spices. While cooking, chop the aubergines into large chunks.
After at least another 5 mins, add the aubergines to the pan. Stir and cook for 5 mins. If your aubergines were thoroughly cooked on the flame earlier, they will not need long in the pan.
Serve as a dip with bread and salad. You can garnish with ingredients such as basil, spring onion or parsley.
Recipe Notes
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