Middle Eastern & North African · Breakfast · Lunch · Dinner
Mirza Ghasemi
میرزا قاسمی
Charred, smoky eggplant mashed with golden garlic, sweet tomatoes and softly scrambled eggs, a beloved dish from Iran's Gilan province. Scoop it up with warm whole-wheat flatbread for a light, satisfying meal.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 40% · Fat 43% · Protein 17%
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Ingredients
For 4 servings- 3 medium900 gEggplants
- 1 1/2 tbsp20 gOlive oil
- 6 cloves18 gGarlic
- 1/2 tspGround turmeric
- 3 medium370 gTomatoes
- 1 tbsp16 gTomato paste
- 3 large150 gEggs
- 3/4 tsp5 gSalt
- 1/4 tspBlack pepper
- 2 tbsp30 gWater
Steps
- 1
Prick each eggplant a few times with a fork.
- 2
Char the eggplants directly over a gas flame or under a hot grill, turning often, for 20-25 minutes until the skin is blackened and the flesh is completely soft.
- 3
Place the eggplants in a bowl, cover, and let them steam for 5 minutes.
- 4
Peel off the charred skin, discard the stems, and roughly chop or mash the flesh.
- 5
Meanwhile, finely chop the garlic and dice the tomatoes.
- 6
Heat the olive oil in a large non-stick pan over medium-low heat.
- 7
Add the garlic and cook for 1-2 minutes until pale golden, without letting it burn.
- 8
Stir in the turmeric and cook for 30 seconds.
- 9
Add the tomatoes, tomato paste and water, and simmer for 6-8 minutes until soft and saucy.
- 10
Stir in the mashed eggplant, salt and pepper, and cook for 5 minutes, mashing until smooth.
- 11
Make a well in the centre of the pan and crack in the eggs.
- 12
Let the eggs set slightly, then gently stir them through the eggplant.
- 13
Cook for 2-3 minutes more until the eggs are fully set with no runny parts.
- 14
Taste, adjust the seasoning, and serve warm.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the eggs with crumbled firm tofu stirred in at the end and cooked until hot.
- If you can't char over a flame, roast the pricked eggplants whole at 220°C (425°F) for 40-50 minutes, though the smoky flavour will be milder.
- Use a 400 g can of diced tomatoes, drained, instead of fresh tomatoes when good ones are out of season.
- Serve with brown rice or a flatbread labelled gluten-free instead of whole-wheat lavash to keep the meal gluten-free.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. Freezing is not recommended, as the eggs turn rubbery and watery.
Make ahead
Char, peel and mash the eggplants up to 2 days ahead and keep them covered in the fridge. Cook the tomato base and add the eggs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (378 g) | Per 100 g | |
|---|---|---|
| Calories | 182 kcal | 48 kcal |
| Protein | 8.3 g | 2.2 g |
| Carbohydrates | 19.7 g | 5.2 g |
| of which sugars | 11.1 g | 2.9 g |
| Fiber | 8.2 g | 2.2 g |
| Fat | 9.2 g | 2.4 g |
| of which saturated | 2 g | 0.5 g |
| Sodium | 503 mg | 133 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
