66min 4 ppl
Mirza Ghasemi (Persian Smoked Aubergine and Egg)
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 7 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 8g
Carbs 14g
Fats 15g
About this dish
Aubergines charred over an open flame lend a deep smokiness to this Persian classic, cooked down with garlic, turmeric and tomatoes before soft-scrambled eggs are folded through at the end. It's traditionally scooped up with flatbread as a light main or hearty starter.
Allergy Info
Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Auberginespricked all over3 whole
- Garlic clovescrushed4 clove
- Tomatoeschopped3 whole
Dairy & Eggs
- Eggs4 whole
Tins & Jars
- Tomato paste1 tbsp
Spices & Seasonings
- Ground Turmeric1 tsp
- Fine sea salt1 tsp
- Black pepperfreshly ground1 pinch
Oils & Condiments
- Vegetable Oil4 tbsp
Utensils
- Large frying pan
- Tongs
- Chopping board
- Sharp knife
Method
1
Prick the aubergines all over with a fork and char them directly over a gas flame or under a hot grill for 15 minutes, turning occasionally, until the skin is blackened and the flesh is soft.
Approx. 15 minutes
2
Leave the aubergines to cool slightly, then peel off the blackened skin and roughly chop the smoky flesh.
Approx. 6 minutes
3
Heat the vegetable oil in a large frying pan over a medium heat and fry the garlic and ground turmeric together for 1 minute, until fragrant.
Approx. 2 minutes
4
Add the chopped tomatoes and tomato paste and cook for 8 minutes, until the tomatoes break down into a thick sauce.
Approx. 8 minutes
5
Stir in the chopped aubergine flesh, season with fine sea salt and black pepper, then cook for 5 minutes, until well combined.
Approx. 5 minutes
6
Crack the eggs directly into the aubergine mixture, cover the pan and cook for 4 minutes, until the eggs are just set.
Approx. 4 minutes
7
Spoon straight from the pan and serve immediately.
Approx. 2 minutes
