Mirza Ghassemi Recipe – Persian Eggplant Omelet

In Food Around The World, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

Mirza Ghasemi - Eggplant Omelet

Mirza Ghasemi is a traditional breakfast dish from Iran. Farsi is the language most widely spoken in Iran, and in Farsi, Mirza Ghasemi means Eggplant Omelet. I absolutely love this exotic breakfast dish made with simple, readily available ingredients like fresh eggplant, garlic, eggs, and a healthy dose of immune-boosting turmeric.

Persian cuisine is one of my favorite ethnic cuisines.  Known for their heavy use of fresh vegetables, healthy herbs and spices, and exotic flavors, this classic Iranian breakfast dish stays true to its roots and does not disappoint.

Though the recipe is time-consuming and best reserved for the weekends or days when breakfast allows a little extra time for the meal, I promise, the results are worth the effort!  Serve it with toasted flatbread, lightly coated with olive oil, sea salt, and turmeric for an authentic Persian-style breakfast.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Print Recipe
Mirza Ghasemi - Eggplant Omelet Yum
Inspired by a traditional Persian breakfast meal, Mirza Ghasemi is a hearty eggplant omelet that is easy to make and healthy.
Course Breakfast
Cuisine Middle Eastern
Course Breakfast
Cuisine Middle Eastern
  1. Preheat oven to 350°F.
  2. Prick around the eggplants with a fork 6 to 8 times to prevent bursting while baking and place them on the center of an oven rack. Bake for 60 minutes. Remove the eggplant from oven and cool before removing skin and seeds. Chop the flesh into 1/2 inch pieces.
  3. In a medium skillet, heat 4 tablespoons olive oil and half of the garlic on medium-low. Add the salt, pepper, turmeric, and eggplant. Saute for 5 to 10 minutes or until all of the juices have been absorbed.
  4. Spread out the eggplant mixture in the skillet. Using the back of a spoon, make 4 divots in the eggplant.
  5. Pour 1/2 teaspoon olive oil and sprinkle 1/2 teaspoon grated garlic in each hole. Pour equal amounts of the beaten egg mixture into each opening, cover and cook over low heat for 5 to 10 minutes or just until eggs are firm.
  6. Using a spatula, cut eggplant mixture into 4 pieces and scoop out each section a long with it's egg, and transfer to a serving plate or bowl.
Recipe Notes

Toasted flatbread, lightly coated with olive oil, sea salt, and turmeric.
1 cup of Greek yogurt as a side dish.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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