Mirza Ghasemi

Ingredients

• 4 Italian eggplants, (medium sized)
• 6 tablespoons olive oil
• 1 large shallot (diced)
• 8 cloves garlic, (minced)
• 2 teaspoons salt, (adjust to your taste)
• 1/2 teaspoon pepper, (ground)
• 1 teaspoon turmeric, (ground)
• 6 ripe tomatoes, (diced)
• 4 eggs
• 4 tablespoons fresh basil leaves

Instructions

1. 1

   Roast the eggplants over an open flame on the stovetop or on the grill until all sides are completely blackened, and the center begins to soften about 15-20 minutes.

2. 2

   Alternatively, they can be broiled or roasted in a high-temperature oven, though they will not have the smokey flavor that is typically associated with this dish. Be sure to poke the eggplants with a fork so that the steam has a way to exit and prevent them from bursting.

3. 3

   Once cooled to room temperature, remove the charred skin and roughly chop the eggplants. Set aside.

4. 4

   In the meantime, saute the diced shallots in olive oil in a large skillet over medium-low heat for 10 minutes or until they are lightly golden.

5. 5

   Add garlic, salt, pepper, and turmeric, and saute for an additional 2 minutes.

6. 6

   Add the chopped eggplants and tomatoes, stir, cover, and cook for 15-20 minutes over low heat.

7. 7

   Using a spoon, pull back some of the eggplants to make space to crack an egg in. Continue until all the eggs have been cracked into the pan.

8. 8

   Cover and cook for about 5 minutes over low heat. The eggs should be cooked, but somewhat soft and runny.

9. 9

   Alternatively, the eggs can be mixed into the eggplant mixture to create a uniform consistency.

10. 10

    Add chopped fresh basil on top and serve with your favorite Persian flatbread.