Step 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 upIf you don’t have a gas burner or open flame, refer to notes below for another cooking method

Step 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

Step 3

Place the eggplants in a bowl and cover with cling wrap to allow them to steam for 5 minutesRemove the cling wrap and carefully peel off the charred skin and disregard it

Step 4

Roughly chop up the eggplant flesh and set it aside

Step 5

Whilst the eggplants are charring, saute the diced garlic cloves in a saucepan with the olive oil over a low heatOnce lightly golden, add the turmeric powder, tomato paste, a pinch of salt and black pepper and saute together for 5 minutes

Step 6

Dice the tomatoes into small cubes, and add to the pan. Season and cook down the tomatoes until they've softened, approximately 5 minutes

Step 7

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

Step 8

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)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!