Mirza Ghasemi

Here's my take on a SUPER EASY Persian veg dish, that uses zero meat. It does however use eggs, so sub whatever you want to make it vegan, if that is your goal. Also, I like to use butter in addition to olive oil but that's a personal choice.

Here's we go:

Step 1:

Peel 2x medium sized eggplants slice em in half and season w salt & pep.

Place them on your oven on high broil (or BBQ them bishes for a more traditional smoke flavor) until you get some char. This will take about 30-45 min depending on your oven.

Optionally, add a greased and seasoned knob of garlic &/or onion for added flavor. Careful with garlic though, cuz it burns quicker than onions or eggplants.

Remove from heat and let cool.

Step two.

Take 1/2 cup minced alum (garlic, onion or shallot) and gently pan fry with some butter and/or high heat oil of choice. You can use olive oil, but just use less heat.

Add 1/2 cup tomato paste or cook down some fresh diced tomatoes until thicc. 

Continue to incorporate into the alum.

Add 1 tsp powdered turmeric

Add your cooked egg plant and mash it all together with a heat resistant masher. - I like to use a wooden muddler. 

Create a well add 2-3 eggs and stir in the whites, leaving the yolks. Lower heat, cover for 1-2 min or until desired egg doneness. Is that a word?

Anyways, carefully serve with the egg intact if not you'll end up with more of a scramble, which is fine. You can see below one of my three eggs did that.

Add picklez, olives, fresh tomatoes & cucumber (salt em!!). Feta cheese.  Fresh slice of lemon or lime. And/or anything else you like ( like walnuts). Definately with flatbread of your choice.

Enjoy!