Mirza Ghasemi

• Eggplant 3 large
• Onion 2 medium
• Garlic 4 cloves
• Turmeric 0.5 tsp
• Oil 4 tbsp
• Salt 1 tsp
• Tomato 3 medium
• Egg 3

How to Make It

• 1

  Roast 3 whole eggplants over an open gas flame or under a broiler until the skin is completely charred and the inside is soft, about 20 minutes.

• 2

  Peel the charred skin off the eggplants while they are still warm, then chop the flesh coarsely with a knife.

• 3

  Finely slice 2 onions and fry in 2 tbsp oil until golden brown; add 4 minced garlic cloves and 0.5 tsp turmeric and sauté for 1 minute. Add 3 peeled, chopped tomatoes and cook for 5 minutes until soft and pulpy.

• 4

  Add the chopped eggplant and 1 tsp salt to the pan and cook for 10 minutes, stirring often, until the mixture is thick and the flavors have melded.

• 5

  Beat 3 eggs, pour them over the eggplant mixture, let them set for 1 minute, then stir them through the eggplant and cook for 2 more minutes until the eggs are just cooked.

• 6

  Serve warm in a shallow bowl, drizzled with the remaining 2 tbsp oil.