Mirza Ghasemi

Wash the eggplants, pat them dry and make several lengthwise slits in the skin. Grill them over coals or a gas flame, turning often, for about 20–25 minutes, until the skin is charred black and the flesh is soft.

While still hot, peel the eggplants, transfer the flesh to a bowl and mash with a fork or chop finely.

Finely chop the tomatoes and grate or very finely mince the garlic.

Heat the oil in a wide skillet, add the garlic and turmeric, and sauté for about 30 seconds, just until the garlic turns golden.

Add the eggplant, tomatoes, salt and black pepper. Cook over low heat, uncovered, for about 15 minutes, stirring occasionally, until the excess liquid evaporates, the mixture thickens and the oil starts to separate.

Crack the eggs into a bowl, whisk lightly with salt and black pepper, pour into the skillet and stir for another 2–3 minutes, until the eggs are fully set and evenly mixed into the eggplant.

Serve the mirza ghasemi hot as an appetizer or main dish.