Eggplant + Egg Spread

Mirza Qasemi


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Joon: Persian Cooking Made Simple


By Najmieh Batmanglij

Published 2015

  • About

Mirza qasemi is made throughout the Caspian region, but each town has its own variation: some people add tomato; others cook the eggs and eggplants separately and mix them together at the end. But the result is always a deliciously smoky taste. Here I have spread the eggplant on a piece of flat bread with a fried egg on top.



  • 2–3 large eggplants (about lb/1.1 kg)
  • ½ cup</


  1. Roast the eggplants on all sides over a cooktop flame until the skin is burnt and completely blackened. If you don’t have a gas cooktop, preheat the oven to 450°F (230°C). Prick the eggplants in several places with a fork to prevent them from bursting during coo