A great classic from northern Iran: smoky eggplants, melting tomatoes, generous garlic, and just-set eggs. Rustic, fragrant, and ideal with warm flatbread.
Ingredients
- 900 g eggplants
- 500 g ripe tomatoes
- 4 pieces eggs
- 5 cloves garlic
- 1 tbsp tomato paste
- 4 tbsp sunflower oil
- 1 tsp ground turmeric
- to taste fine salt
- to taste ground black pepper
- 4 pieces lavash bread or pita bread
- 0.25 bunches flat-leaf parsley
Method
- Blacken the eggplants directly over a gas flame, under the broiler, or on a very hot griddle, turning them until the skin is burnt and the flesh collapses completely with a smoky smell.
- Enclose the eggplants in a covered container while they cool, then remove the charred skin and drain the flesh until it releases almost no more water.
- Roughly chop the eggplant flesh with a knife to keep a rustic texture, neither a smooth puree nor overly large chunks.
- Peel or grate the tomatoes, then cook them in a wide skillet with a little oil until their water evaporates and the sauce becomes glossy and thick.
- Sauté the crushed garlic in the oil over medium heat until it perfumes the pan without browning, then add the turmeric and tomato paste to briefly toast them.
- Stir in the smoked eggplants and reduced tomato, season with salt and pepper, then simmer, stirring, until you get a creamy, thick, and well-bound mixture.
- Make wells in the mixture, crack the eggs into them, and let them gently set until the whites are cooked and the yolks are still soft, or scramble them into the mixture for a more homogeneous version.
- Remove from the heat as soon as the eggs are just set, sprinkle with flat-leaf parsley, and serve warm or hot with lavash or pita bread.
Nutrition
Per serving
- Energy
- 369 kcal
- Protein
- 12.59 g
- Carbohydrate
- 31.65 g
- Fat
- 21.09 g
- Fibre
- 7.12 g
- Calcium
- 38.43 mg
- Iron
- 1.81 mg
- Magnesium
- 36.65 mg
