Mirza Ghasemi Recipe (with Video)

1. Start by charring the outside of your eggplant. If you have a gas stove, do it on a wire rack placed on top over the open flame. If you don’t have a gas stove, you can do it under the broiler in the oven. Regardless of what you use, you want the skin to be nicely blackened and the flesh of the eggplant should be softened but not fully cooked through. Once finished, place in a roasting tray.
2. Preheat an oven to 375ºF.
3. Slice tomatoes in half, then add to the same roasting tray as the eggplant, along with the garlic. Coat the tomato and garlic in oil, give it a mix, then roast in the oven for 40 minutes.
4. Once the veggies are done roasting, pull out of the oven then let everything cool down enough to handle. Remove the skins of the eggplant, tomato, and garlic. Set on a cutting board then chop as finely as you can go–do not throw this into a blender or food processor though, as the texture would be too fine.
5. Heat a pan over medium high heat with butter and olive oil. Once the oil is shimmering, add the veggie mixture. Let that cook, occasionally stirring, for about 5 minutes. Add tomato paste, turmeric, salt, and pepper. Incorporate then cook for another 5 minutes. Reduce the heat to medium then crack in the eggs and season again with salt. Incorporate and cook until the eggs are cooked through.
6. Let cool until slightly warm (or even room temperature). Serve with bread of choice, tarragon, raw onion, and radishes.