Mella Ghormeh
Eggplant with herbs and poached eggs
Ingredients
- 1/2 cup olive oil, divided
- 1 onion, diced
- 1 teaspoon turmeric, ground
- 4 cloves garlic, minced
- 2 Italian eggplants, or 4 Asian eggplants, peeled and cut into 1/2 to 1 inch cubes
- 1 cup roma tomatoes, diced
- 1 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1/2 cup Ghooreh (unripe sour grapes), or juice of 1 lemon
- 1 teaspoon salt, adjust as necessary
- 1/2 teaspoon pepper
- 1 cup water, adjust as necessary
- 4 eggs
Instructions
- Select a large frying pan and saute the onions with 2 tablespoons of oil over medium heat for about 10 minutes.
- Add the turmeric and garlic and continue to saute for an additional 2 minutes. Once the onions have turned a golden color, remove from the pan and set aside.
- To the same pan, add the remaining olive oil and saute the eggplants over medium heat for about 10 minutes. Stir occasionally to make sure the eggplant pieces are lightly browned on all sides. Take care to not over mix.
- Return the sauteed onions and garlic, along with the rest of the ingredients, with the exception of the eggs, to the pan. Gently stir, cover, and bring to a gentle simmer.
- Once simmering, reduce heat and continue to simmer for 15 minutes.
- Once the eggplant pieces have softened, check to make sure there is enough of the sauce left in the pan to poach the eggs. Add a touch more water if needed.
- Using a spoon, pull the eggplants back to make room for the eggs to get cracked into the pan. Crack the eggs into the eggplant mixture one at a time.
- Sprinkle a touch more salt, pepper, and turmeric on top of the eggs, and then cover and cook on medium-low heat for about 5 minutes, depending on how runny or cooked you prefer your eggs.
- Once the eggs are cooked to your liking, turn off the heat and allow to sit for 5 minutes before serving.
- Serve this dish with Persian steamed basmati rice or Persian flat breads.
Notes
If the tomatoes are not fully ripe or very flavorful, I would add a tablespoon of tomato paste to the sauce to boost the tomato flavors.
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