- 3 eggplants
- 4 large tomatoes
- 1/2 bulb garlic
- 1/2 Tsp turmeric
- 1/2 Tsp sugar
- 2 Tsp tomato purée
- 1 1/2 salt
- 2 eggs
- some oil
- some black pepper
- preheat the oven to 220C, place the whole eggplant on a tray and let them roast in the oven till black and soft – around 40 minutes
- meanwhile cut the garlic cloves in slices and fry them slowly in a pan with some oil. Cook them soft till light brown, (don’t let them get to dark otherwise they taste bitter) stir in the turmeric and add the quartered tomatoes to it, cook soft till mashed up. Turn off the heat and put the pan aside.
- once the eggplants are cooked, divide them and take out the flesh with a spoon. Put them into the pan and slowly cook and mash them as you go. Then add the tomato purée, sugar and salt and stir well. Cook for about 10 minutes, while stirring to prevent the mixture from browning.
- make a lot of little whole into the mixture and pour in the beaten eggs straight into the pan. Don’t stir till the eggs get solid. When solid, give the mixture a last good stir and remove the pan from the heat
- serve the mirza ghasemi rather lukewarm than hot
- Use some broken roasted walnut pieces to garnish.
- Serve the mirza gashemi with flat bread or naan.
- If you love garlic you also can use more. Some people take a whole bulb of garlic on the same amount of eggplant.
- If you can’t eat garlic because of fodmap then use a strong garlic flavoured vegetable oil.