Entree: Iran – Caspian / Gilan – میرزا قاسمی ➤ Mirza Ghasemi (Smoky roasted eggplant and tomato purée cooked with garlic and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 large eggplants, approx. 1.5 lb (700 g) total
- 3 medium tomatoes, approx. 12 oz (340 g) total, peeled and chopped
- 4 cloves garlic, minced
- 3 tbsp (45 ml) vegetable oil
- 3 large eggs, approx. 50 g each
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Char the eggplants over an open flame, grill, or under a broiler until the skins are blackened and the flesh is very soft, about 20–30 minutes, turning as needed. Let cool, peel, and roughly chop or mash the flesh.
2. In a large skillet, heat the oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute.
3. Add the chopped tomatoes to the skillet and cook until they break down and release their juices, 6–8 minutes.
4. Stir in the mashed eggplant, turmeric, salt, and pepper. Cook, stirring occasionally, until the mixture is thick and well combined, about 8–10 minutes. Adjust seasoning.
5. Make two or three wells in the mixture and crack the eggs into the wells. Cover and cook until the eggs are set to your liking, 3–6 minutes.
6. Stir gently to incorporate the eggs into the sauce if desired, or leave the yolks whole. Remove from heat and stir in the chopped herbs and lemon juice if using.
7. Serve hot with steamed rice or flatbread.