Mirza Ghasemi (Smoky Eggplant, Tomato and Garlic Dip)

Instructions

1. Prick the eggplants all over with a fork. Char them directly over a gas flame or on a hot grill, turning often, for 20 to 25 minutes, until the skin is black and the flesh has collapsed.
2. Move the eggplants to a covered bowl and let them steam for 10 minutes. Peel off the skin, drain away the bitter juices and mash the flesh coarsely with a fork.
3. Heat the oil in a wide pan over medium heat. Fry the garlic for 1 minute until fragrant but not browned, then stir in the turmeric.
4. Add the tomatoes and tomato paste and cook for 8 to 10 minutes, stirring, until thick and the oil separates at the edges.
5. Stir in the mashed eggplant, salt and pepper and cook for 10 minutes, stirring often, until the moisture has evaporated and the mixture is thick.
6. Make a well in the center, crack in the eggs and stir gently for 3 to 4 minutes, until fully set. Serve warm with flatbread or rice.

Tips

• No open flame? Roast the pricked eggplants at 230°C (450°F) for 45 minutes, turning once, then broil for 5 minutes to blacken the skin and add a smoky flavor.
• Cook the garlic only until fragrant, since browned garlic turns bitter. Squeeze the eggplant flesh in a sieve to drain its juices so the dish does not turn watery.