Mirza Ghasemi — Smoky Eggplant & Egg

Ingredients

• 3 large eggplants
• 6 cloves garlic, sliced
• 3 tomatoes, grated or blended
• 3 eggs
• ¼ cup neutral oil
• ½ tsp turmeric
• Salt and black pepper
• Flatbread, for serving

Method

1. Char the eggplants whole over an open flame, on a grill, or under a broiler, turning until the skins blister black and the fruit sags, 15–20 minutes. If they aren't genuinely smoky, the dish has no reason to exist.
2. Peel while hot, drain the flesh in a colander for 10 minutes, then chop coarsely — do not blend, you want texture.
3. Fry the garlic in the oil over medium until pale gold, add the turmeric for 20 seconds, then the tomatoes. Cook 8 minutes until the water has gone and the mixture is thick.
4. Add the eggplant and cook 8 more minutes, mashing lightly, until it's glossy and darker. Season firmly with salt.
5. Push the mixture aside, crack the eggs into the space, break the yolks, and stir them through in loose ribbons. Take it off the heat while the egg is just set and serve hot with bread.