Zara's Mirza Ghasemi

Ingredients

• 25oz / 700g Italian eggplants - approx 2
• 12oz / 350g medium roma tomatoes - approx 3
• 3 large eggs
• 4 garlic cloves diced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric powder
• 2 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• Persian flatbread or rice to serve

Method

1. Cook the eggplants whole over an open grill or fire, I've used my stove top burner. *Tip is to add aluminum foil around the burner base for easy clean up If you don’t have a gas burner or open flame, refer to notes below for another cooking method.
2. Continue to turn the eggplants occasionally until the skin is charred and they’ve softened. The skin should be wrinkled and about to collapse, approximately takes 15-20 minutes.
3. Place the eggplants in a bowl and cover with cling wrap to allow them to steam for 5 minutes.
4. Remove the cling wrap and carefully peel off the charred skin and disregard it Roughly chop up the eggplant flesh and set it aside.
5. Whilst the eggplants are charring, saute the diced garlic cloves in a saucepan with the olive oil over a low heat.
6. Once lightly golden, add the turmeric powder, tomato paste, a pinch of salt and black pepper and saute together for 5 minutes.
7. Dice the tomatoes into small cubes, and add to the pan. Season and cook down the tomatoes until they've softened, approximately 5 minute.
8. Add the eggplant flesh and stir it through, then place on the lid and cook all together for 15 minutes. If it has dried out too much, you can add a splash of water if needed. It should be a thick sauce consistency.
9. Crack in the eggs and gently fold them in the eggplant mixture to cook through. Don’t scramble the eggs, slowly stir them, it should have a soft and creamy texture. (If you prefer, you can leave the eggs whole and serve as sunny side eggs).
10. When the eggs have cooked to your liking, serve your delicious Mirza Ghasemi with a side of Persian flatbread or Persian rice with crispy tahdig!

Notes

• If you don't have an open flame or bbq, you can also cook the eggplants in the oven or air fryer. Leave them whole, and using a fork, poke a few holes in the eggplants Cook in the oven or air fryer at 180C/360F for approximately 30-40 minutes, turning them half way through. You’ll know they’re cooked when the skin is all wrinkled and about to collapse. Then repeat to the next steps
• If you only have Active Dry yeast, you can use it, but you will need to proof it in the lukewarm water first (add a pinch of sugar). Allow to stand 5 minutes, then add it to the dough when the water is specified.