Mirza Ghasemi

🛒 Ingredients

• Smoked Eggplant 175 g · 44 kcal
• Tomatoes, chopped 100 g · 18 kcal
• Garlic, minced 8 g · 11 kcal
• Eggs 50 g · 78 kcal
• Olive oil 15 g · 132 kcal
• Turmeric powder 1 g · 5 kcal

👨‍🍳 Instructions

1. Grill or roast eggplants over an open flame or in a hot oven until completely tender and the skin is charred. Allow them to cool slightly, then peel and finely chop or mash the flesh.
2. Heat olive oil in a pan over medium heat, then add minced garlic and turmeric powder. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the mashed eggplant and chopped tomatoes to the pan. Cook, stirring occasionally, for 15-20 minutes, allowing the flavors to meld and the mixture to thicken.
4. Make a few wells in the eggplant mixture, crack the eggs directly into them, and season with salt and pepper. Cover the pan and cook for 5-7 minutes, or until the egg whites are set and yolks are still a little runny (or cooked to your preference).
5. Alternatively, you can scramble the eggs separately and then mix them into the eggplant and tomato mixture before serving. Serve hot with warm bread.