Mirza Ghasemi — Smoky Eggplant & Eggs

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 900 g Whole raw eggplants
• 400 g Ripe tomatoes, finely chopped
• 25 g Garlic, minced
• 4 Large eggs
• 30 g Vegetable oil
• 0.5 tsp Ground turmeric
• Salt and black pepper, to taste

Make it

Instructions

1. 1

   Pierce the washed eggplants several times. Cook on a hot outdoor grill, turning with tongs, for 25–35 minutes until charred outside and completely soft inside. Or roast on a tray at 230°C for 40–50 minutes for a milder flavour.

2. 2

   Allow to cool enough to handle, peel away the charred skin and discard it. Drain excess liquid and chop or mash the flesh; do not blend it smooth.

3. 3

   Warm the oil in a wide pan over medium-low heat. Cook the garlic for 30–60 seconds until fragrant, not brown, then stir in turmeric and pepper.

4. 4

   Add the chopped tomatoes and cook for 12–15 minutes, stirring, until most of their liquid has evaporated. Add the eggplant and cook for another 8–10 minutes.

5. 5

   Beat the eggs in a bowl. Push the vegetables to one side, pour in the eggs and stir until they begin to set, then fold everything together. Cook until no liquid egg remains and the mixture reaches at least 71°C.

6. 6

   Adjust the salt and serve hot, divided into four portions. Any bread, rice or extra oil served with it must be logged separately.