Mirza – Persian Eggplant Dip


1/4 cup good olive oil

3 medium eggplants (about 6″)

3 medium tomatoes, skinned and chopped

3 cloves garlic, chopped

2 tbsp tomato paste

1/2 tsp harissa paste

1/2 tsp turmeric

1/2 tsp salt

1/2 tsp sugar


Preheat oven to 425 degrees, or you could use your barbecue for this step.

Prick your eggplants all over with a fork and rub a little olive oil on them.

If using your oven, place it on a sheet pan and roast for about 45 minutes to an hour. If using the BBQ, place on the rack and roast for 15-20 minutes. You want the eggplants to be quite soft.

Remove from the oven or BBQ and place in a metal bowl and then cover. This will steam them a bit and allow the skin to come off easier. Allow it to cool enough to handle.

Heat a large, heavy pan over low-medium heat on the stove and add a tablespoon of oil.

Add the garlic and allow to cook till fragrant, then add the tomatoes. Add the salt, stir well, and allow to cook down for about 15 minutes.

Once the eggplants have cooled enough to touch, peel them and chop them, and then add them to the tomatoes.

Add the tomato paste, harissa, turmeric, and sugar, and stir well. Add the remaining olive oil and stir again.

Cook everything together for another 5-10 minutes, until it’s all combined and the sauce has thickened.

Serve hot or cold, with bread and fresh veggies for dipping.

Rebecca Coleman

A simple and delicious Middle-Eastern inspired dip with eggplant and tomatoes.

PREP TIME 20 mins


COURSE Appetizer

CUISINE Persian, Middle Eastern, Medditeranian

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