A smoky, garlicky northern Iranian dish of fire-roasted eggplant mashed with tomatoes, garlic, and eggs, creating a rich, intensely flavored spread.
Ingredients
4 large eggplants
6 cloves garlic, minced
4 large tomatoes, peeled and chopped
3 eggs
3 tbsp oil
1 tsp turmeric
Salt and pepper
Instructions
1Roast whole eggplants directly over open flame, turning until skin is charred and flesh is completely soft. Peel.
2Mash roasted eggplant flesh roughly with a fork. Set aside.
3Sauté garlic in oil until golden. Add tomatoes and turmeric, cook until thick.
4Add mashed eggplant, stir and cook 10 min until well combined.
5Make wells in the mixture, crack in eggs. Stir gently until eggs are just set. Season and serve.
Did You Know?
Mirza Ghasemi is named after a Gilani prince who supposedly demanded his cook create something new from eggplants — and the cook delivered a masterpiece.