Mirza Ghasemi

Ingredients

Ingredients

• 2 medium eggplants
• 4 ripe tomatoes
• 4 large eggs
• 4 cloves garlic
• 2 tbsp olive oil
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Slice eggplants, salt and drain for ~30 mins, then place on tray to roast.
2. Preheat oven to 350°F (230°C).
3. Roast eggplants for 30-40 minutes until charred and soft, turning halfway.
4. Remove from oven, let cool slightly.
5. Heat olive oil in a skillet over medium heat.
6. Sauté minced garlic until fragrant, about 1 minute.
7. Add chopped tomatoes and cook until softened, about 5 minutes.
8. Stir in mashed eggplant, turmeric, salt, and pepper; simmer for 10 minutes.
9. Crack eggs into bowl, stir then pour the mixture, cover, and cook until eggs are set, about 5 minutes.
10. Serve with homemade pita or pita chips if available.