Mirza Ghasemi
Fire roasted eggplant spread with eggs
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
Garnish
- 4 tablespoons fresh basil leaves
Instructions
- 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.
- 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.
- Once cooled to room temperature, remove the charred skin and roughly chop the eggplants. Set aside.
- 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.
- Add garlic, salt, pepper, and turmeric, and saute for an additional 2 minutes.
- Add the chopped eggplants and tomatoes, stir, cover, and cook for 15-20 minutes over low heat.
- 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.
- Cover and cook for about 5 minutes over low heat. The eggs should be cooked, but somewhat soft and runny.
- Alternatively, the eggs can be mixed into the eggplant mixture to create a uniform consistency.
- Add chopped fresh basil on top and serve with your favorite Persian flatbread.
Notes
Roasting the tomatoes over an open flame or on a grill will bring an additional smokey flavor to this dish.
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