Mirza Ghasemi

Ingredients

• 3 large aubergines (about 1kg)
• 4 large tomatoes
• 8 garlic cloves
• 3 eggs
• 1 tbsp tomato paste
• 1 tsp ground turmeric
• 1.5 tsp fine salt
• 1/2 tsp ground black pepper
• 80ml sunflower oil
• Flatbread, to serve

Before you cook

• Prick the aubergines all over with a fork so they do not burst.
• Peel and finely chop the garlic.
• Score a cross in the base of each tomato, cover them with boiling water for 1 minute, then slip off the skins and chop the flesh.
• Beat the eggs lightly with a pinch of salt.

Steps

1. Set the aubergines directly over a gas flame or under a very hot grill.
2. Turn them every few minutes for about 20 minutes, until the skins are blistered black all over and the flesh has slumped.
3. Leave the aubergines in a bowl for 10 minutes until they are cool enough to handle.
4. Peel away the blackened skin and chop the flesh roughly, letting the smoky juices go in with it.
5. Heat the oil in a wide frying pan over medium heat.
6. Fry the chopped garlic for 2 minutes, until it is pale gold but nowhere near brown.
7. Stir in the turmeric and cook for 30 seconds.
8. Add the aubergine flesh and fry it for 15 minutes, mashing it against the pan with a wooden spoon as it cooks.
9. Add the chopped tomatoes, tomato paste, salt and pepper.
10. Cook for another 12 minutes, until the mixture is thick and no longer watery.
11. Pour the beaten eggs over the surface and stir them through for 2 to 3 minutes, until they are just set in soft threads.
12. Taste for salt, then serve straight from the pan with warm flatbread.