Mirza Ghasemi (Iran)

Preparation

1. 1

   Prick the whole eggplants with a fork and grill them in the oven or directly over a flame until the skin is charred and the flesh is soft — that charred skin is what gives the dish its signature smoky flavour.

2. 2

   Let cool slightly then remove all the charred skin, roughly mash the flesh with a fork.

3. 3

   Cook the crushed garlic in the oil for barely 1 minute, until fragrant but not browned.

4. 4

   Add the crushed tomato and the eggplant, simmer for 15 minutes over low heat, mashing occasionally, until well broken down.

5. 5

   Push the mixture to the side of the pan, crack the eggs into the free space and scramble them, gradually folding them into the eggplant.

6. 6

   Serve hot with flatbread.