Historians have said that Queen Esther, heroine of Purim, was a vegetarian. So it’s likely she might have eaten a vegetable-laden dish of eggs like this Persian Mirza Ghasemi. The story and recipe were originally published in the @jwfoodnwine. Enjoy on Purim or any time you have a yen for a meatless meal. Mirza Ghasemi – Persian Eggplant 1 large eggplant (about one pound) 3 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, finely chopped 3 medium tomatoes, chopped salt to taste 1/2 teaspoon ground turmeric 1/2 teaspoon crushed red pepper 4 large eggs fresh parsley or mint leaves for garnish, optional Preheat the oven to 425 degrees. Poke holes in several places around the eggplant using the tines of a fork. Place the eggplant on a baking dish and roast for 30-40 minutes, turning it occasionally, until it is soft. Remove from the oven to cool (it will collapse and shrivel). Remove the skin and place the roasted flesh into a bowl. Mash the flesh slightly and set aside. Heat the olive oil in a sauté pan over medium heat. Add the onion and garlic and cook, stirring once or twice, for 2-3 minutes. Add the eggplant and tomatoes, sprinkle with salt, turmeric and crushed red pepper. Cook for 8-10 minutes, stirring occasionally, or until the mixture is thick. Beat the eggs and gradually add them to the vegetable mixture, let the eggs set without stirring for about 30 seconds, then stir occasionally, until the eggs have set completely. (Alternatively you can spoon cracked eggs directly onto the vegetable mixture, cover the pan and let the eggs steam for 4-5 minutes or until cooked). If desired, garnish with fresh parsley or mint. Makes 4 servings #purim #purim2021 #mirzaghasemi #scrambledeggs #persianeggs #persianfood #meatlessmonday #meatlessmeals #vegetarian #vegetarianrecipes https://www.instagram.com/p/CLrqTrqLL-_/?igshid=y2aubca4y46s
