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+ servings

Mirza Ghasemi

Omid Roustaei, The Caspian Chef
Fire roasted eggplant spread with eggs
5 from 15 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course, Side Dish
Cuisine Iranian, Persian
Servings 4


  • 4 Italian eggplants, medium sized
  • 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 fresh basil leaves


  • 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 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 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, 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.
Keyword eggplant, eggplant spread, eggs, spread, vegetarian, whole30
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