Mirza Ghasemi

میرزا قاسمی · Mirza Ghasemi

Ingredients8

• eggplants1 kg
• ripe tomatoes400 g
• garlic6 cloves
• eggs3
• vegetable oil4 tbsp
• turmeric1 tsp
• salt1 tsp
• black pepper1/4 tsp

Method

1. Char the eggplants over a flame or under a hot broiler until the skins are blackened and the flesh is soft, then cool, peel, and chop the flesh finely.
2. Peel, seed, and finely chop the tomatoes. Crush or finely mince the garlic.
3. Heat the oil in a wide pan, add the garlic, and fry gently until fragrant but not browned.
4. Stir in the turmeric, then add the tomatoes and cook until they break down into a thick sauce.
5. Add the chopped eggplant and salt, and cook over medium heat, stirring often, until the mixture is thick and the oil begins to separate, about 15 minutes.
6. Make wells in the mixture, crack in the eggs, and stir them through until just set but still creamy. Season with pepper and serve warm with flatbread.