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Mirza Ghasemi
Serves 4 Prep 15 min Cook 35 min Total 50 min Type Side Origin Iran

Mirza Ghasemi

A smoky Northern Iranian (Gilan) side: roasted aubergine smashed with fried garlic, tomato, turmeric, salt and a scrambled egg folded through. Eaten with bread or rice. The smoke from the aubergine - properly charred over flame or under a hot grill - is the dish's signature.

Serves 4 Prep 15 minutes Cook 35 minutes Units Rate

Overview

Aubergines are charred over an open gas flame (or under a very hot grill) until the skin is black and the flesh collapses inside. The smoky flesh is scooped out and chopped coarse. A pan with oil, generous garlic, turmeric and a quick tomato sauce. The aubergine joins; cooks for 10 minutes. A whisked egg is poured in and scrambled into the mix. Served warm in a wide dish.

Ingredients

  • 2 aubergines (large, about 700 g)
  • 4 tablespoons olive oil
  • 6 garlic cloves (crushed)
  • 1 teaspoon ground turmeric
  • 3 fresh tomatoes (grated, skins discarded) or 200 ml passata
  • 1 tablespoon tomato puree
  • 1 teaspoon salt (to taste)
  • ½ teaspoon ground black pepper
  • 3 eggs (large, beaten)

To finish

  • 1 tablespoon olive oil (to drizzle)
  • 2 tablespoons fresh parsley (chopped)
  • Warm flatbread

Method

Stage 1 - Char the aubergine

  1. Set the aubergines directly on a gas flame (or under a very hot grill / outdoor grill).
  2. Rotate every 4-5 minutes until the skin is uniformly black and the flesh is completely soft (15-20 minutes total).
  3. Place in a bowl; cover; leave 10 minutes to steam.

Stage 2 - Prep the flesh

  1. Peel off the burnt skin (it slides off); discard.
  2. Chop the smoky flesh coarsely.

Stage 3 - Garlic and spice

  1. Heat the oil in a wide pan over medium.
  2. Add crushed garlic; cook 2 minutes until aromatic and just pale gold (not brown).
  3. Stir in turmeric; toast 10 seconds.

Stage 4 - Tomato

  1. Add tomato and tomato puree; cook 5 minutes to a thick sauce.

Stage 5 - Aubergine

  1. Add the chopped smoky aubergine; mash and stir.
  2. Season with salt and pepper.
  3. Cook 10 minutes, stirring, until the mixture is thick and the oil splits.

Stage 6 - Egg

  1. Push the mixture to one side of the pan.
  2. Pour the beaten eggs into the cleared half; lightly scramble 30 seconds.
  3. Fold the scramble through the aubergine - leaves visible streaks of yellow.

Stage 7 - Plate

  1. Tip into a wide warm shallow dish.
  2. Drizzle with extra olive oil; scatter parsley.

Stage 8 - Serve

  1. Eat warm with warm flatbread or as a side to rice.

Notes

  • Open flame is the dish: Roasting in the oven gives a passable but inferior result. A direct flame (gas hob or charcoal grill) gives the proper smoky character.
  • Don't burn the garlic: Pale gold only. Brown garlic is bitter against the delicate aubergine.
  • Egg streaks visible: The point is folded-through, not blended. Leave yellow streaks against the smoky green-brown background.

Storage

  • Refrigerate 3 days; reheat gently.

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