Recipes of Mirza Ghasemi

Extracted from bartarinha
Among the most favorite dishes in Gilan and Mazandaran, Mirza Ghasemi is also loved by many Iranians across the country. It is served as a meal or a starter.
The dish was named after Ghasem Khan, the governor of Rasht, who created the cuisine in the time of Nasereddin Shah of Qajar.
Here are 2 different recipes for the same dish:
Ingredients:
5 medium eggplants
2 fresh tomatoes
1 garlic bulb
3 eggs
Oil, salt and pepper Procedure:
1. To initiate, grill the eggplants either in the oven or on stove. Then peel. Remove the caps. Finely chop them up with a knife.
2. Place the tomatoes in boiling water and peel. Then chop them up equally.
3. Grind the garlic and put in hot oil in a pan and sauté a bit.
4. Then add in the chopped eggplants and tomatoes to the pan and sauté. Keep on till the juice is removes and oil comes up.
5. Season to taste with salt and pepper. Lead the mixture to one side of the dish and create an empty space on the other side. Break in the eggs and stir well till fried and firm.
6. Combine well all the contents.
7. Mirza Ghasemi is ready! Transfer into a platter and serve.
Ingredients:
4 thin eggplants, Make sure they are not bitter
1 fresh garlic clove
5 medium tomatoes, grated
½ tbsp. tomato paste
Salt and pepper
1 lemon
4 eggs
1 tsp turmeric
Directions:
1. Grill the eggplants. But make sure not burn them. Test with a toothpick; if easily in and out, it is ready. Remove the skins and Keep aside to cool down!
2. Grind the garlic. Put 1 cup olive oil in a pan till a bit hot. Add in the garlic as well as turmeric. Sauté on medium flame 10 seconds.
3. Add the chopped up eggplants immediately. Sauté 1 minute and then add grated tomato. Cover the pan and lower the heat. Allow till evaporated.
4. Then pour in lemon juice and tomato paste. Continue sautéing 1 minute. Season to taste with salt and pepper.
5. Break in the eggs over the mixture. No need to stir. Cover again and lower the heat till eggs are done.
6. Finally mix well all the mixture. Bon Appetite.