Step 1

Prep your barbecue. Then push a skewer through your aubergines and barbecue them for about 15 minutes, turning frequently. When done, leave to cool until they can be handled without burning and follow the steps below.If you have a gas barbecue, you might as well do this on the stove or under your grill (broiler).

Step 2

Preheat the oven to 200˚C (400˚F/ Fan 180˚C) and line a baking sheet with foil.Pierce the aubergines with a metal skewer or fork. Place them over your gas flame for about 5 minutes, turning 3 times until the skin is a very dark colour.The skewers are there to help you turn the eggplants. Be careful, don't burn your fingers.

Step 3

When done, place on the foil covered baking sheet and roast in the oven for about 30 minutes, until they are completely soft, literally melting on the inside. You should be able to push a knife right through.Take them out of the oven and leave to cool so you can handle them.

Step 4

Make sure the aubergines are cool enough, then you can do this 2 ways:EITHER peel the burnt skin off. Don't worry too much about getting all of it off. The odd bit of burnt skin is going to enhance the mirza ghasemi's flavour.OR halve the aubergines lengthwise. Then using a spoon, scrape out all the soft flesh.

Step 5

Using a knife, roughly chop up the aubergine flesh which should be very, very, soft. Set aside.Discard the skins.

Step 6

Chop the garlic finely.

Step 7

Heat the butter and olive oil in a large frying pan over medium-low heat and fry the garlic for 30 seconds then add the turmeric, chopped tomatoes, sundried tomatoes and salt.

Step 8

Bring the heat up to medium (depending on the size of your pan) and stir everything to mix well. Bring it up to simmering, then cover, lower heat and cook for 5 minutes.

Step 9

Ad the chopped/mashed aubergines, increase heat to medium again, so everything can heat up well. Mix it thoroughly, then reduce heat back down to low, cover and cook for 15 minutes. We want a fairly thick stew at the end of this time. If still runny, leave lid off and cook for 5 more minutes.Check seasoning, and add more salt if necessary. A little freshly ground black pepper at this stage would be good too, just stir it all in.

Step 10

If just stirring the eggs through: we'll only use 2 eggs.Crack the eggs into a bowl and beat lightly with a fork.When your aubergine and tomato mix above has thickened to your liking and you've checked seasoning, pour the beaten eggs all over and gently stir it through using a fork. We don't want overcooked eggs so do this for only 1 minute or so.Take it off the heat, leave to rest for 5 minutes, then top with freshly ground black pepper and herb of your choice.

Step 11

If having runny yolks: separate the 4 eggs into yolks and whites.If you are using all the whites, just break the other egg into them and whisk lightly to mix. If you don't want all those whites, save half the amount aside for another day.Stir the beaten eggs into your mix with a fork.Then, create 4 little wells and drop the egg yolks in each. Cover and cook on medium heat for 2 minutes or until the yolks are done to your liking. Or less, if you want the yolks very runny.Rest for 5 minutes, then top with freshly ground black pepper and herb of your choice.Leftovers can be kept in an airtight container, in the fridge for 1 day. If your eggs have been completely stirred through, your mirza ghasemi will keep for 2 days in the fridge.