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+ servings

Mirza Ghasemi

Omid Roustaei, The Caspian Chef
Persian fire roasted eggplant spread with eggs
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Persian
Servings 4


  • 4 Italian eggplants
  • 6 tablespoons olive oil
  • 1 large onion, diced
  • 8 cloves garlic, minced
  • 2 teaspoons salt, adjust to your taste
  • 1/2 teaspoon pepper, ground
  • 1 teaspoon turmeric, ground
  • 4-6 Roma tomatoes, diced
  • 4 eggs


  • 4 tablespoons basil leaves, fresh


  • Roast the eggplants over open flames 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 the from bursting.
  • Once cooled to room temperature, remove the charred skin and roughly chop the eggplants.  Set aside. 
  • In the meantime, saute the diced onions in olive oil in a large skillet over medium-low heat for 20 minutes until the onions are caramelized and golden.  Add garlic, salt, pepper, and turmeric and saute for an additional 5 minutes. 
  • Add the chopped eggplants and tomatoes, stir and 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.
  • Add chopped fresh basil on top and serve with your favorite Persian flatbread.


Different regions of the Caspian Sea would have a slight variation on this dish.  I prefer the eggs cracked in and served whole, while other regions would smear the egg into the eggplant mixture. 
Keyword eggplant, spread
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