Mirza Ghasemi (Smoky Eggplant, Tomato & Egg Skillet)

Ingredients

Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Char the eggplants until the skins are blackened and the flesh is very soft (you can use a gas flame, grill, or oven broiler).

   Rotate often so they blacken evenly; the eggplant is done when a skewer slides in easily and the flesh feels very soft.

   25 min
2. 2

   Let the charred eggplants cool 5 minutes until you can handle them, then peel off and discard the skins, trim the stem, and place flesh in a colander to drain 5 minutes.

   Gently press to remove excess liquid but keep a little for silkiness.

   5 min
3. 3

   Roughly chop the drained eggplant flesh and mash with a fork or give a quick chop with a knife until chunky-smooth.

   Leave some texture—Mirza Ghasemi is traditionally rustic, not puréed smooth.

4. 4

   Core and dice the tomatoes (or roughly chop if very ripe).

5. 5

   Heat 2 tablespoons oil in a large nonstick or cast-iron skillet over medium heat.

6. 6

   Add the minced garlic and turmeric to the hot oil and cook, stirring, until fragrant (about 30 seconds).

7. 7

   Add the chopped tomatoes, 1 teaspoon salt, a pinch of sugar (if using) and cook, stirring occasionally, until the tomatoes break down and most liquid has reduced.

   Cook until the mixture is saucy but not watery—this concentrates the tomato flavor.

   10 min
8. 8

   Stir in the mashed eggplant, the remaining 1/2 teaspoon salt, black pepper and smoked paprika (if using) and cook, stirring, until the mixture is hot and flavors meld.

   5 min
9. 9

   Make two wells in the mixture and add the beaten eggs to the wells, or pour eggs evenly over the pan; cook gently, stirring or folding, until eggs are just set but still moist.

   Remove from heat when the eggs are slightly softer than you want—the residual heat will finish them.

   3 min
10. 10

    Stir in lemon juice (if using), taste and adjust seasoning.

11. 11

    Transfer to a serving dish, sprinkle with chopped parsley, and serve immediately.