Smoked Aubergines with Garlic (Mirza Ghasemi)

A Persian dish of soft roasted aubergine in tomato and garlic sauce with eggs, served warm as part of mezze.

Vegetarian Healthy Aubergine Mezze Persian

Estimated Nutrition

Calories

241

kcal / serving

964 kcal total

Carbs

10g

per serving

40 g total

Fat

17g

per serving

68 g total

Protein

per serving

36 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Caster Sugar

CondimentsSauces

tbsp

Tomato Puré

Dairy

piece

Egg

large free-range, beaten

GrainsCereals

piece

Flatbread

Persian, to serve

NutsSeeds

bulb

Garlic

cloves peeled and thinly sliced

0.5

tsp

Turmeric

1.5

tsp

Sea Salt

crushed

handful

Walnut

broken pieces, to garnish

OilsFats

tbsp

Vegetable Oil

or olive oil, for frying

Vegetables

piece

Aubergine

large

piece

Tomato

large ripe, quartered

Method

Stir the cooked eggs in, remove from heat, cool for 20 minutes, and garnish with walnuts.

Blister aubergines over an open flame until blackened or roast in a tin at 220°C for 45 minutes.

Slowly cook garlic slices in oil in a frying pan over medium heat until they brown at the edges.

Stir in turmeric and tomatoes and cook for 20 minutes until tomatoes break down.

Scoop out cooked aubergine flesh and add it to the pan with the tomatoes and garlic.

Mash the mixture and cook through over medium-high heat for a few minutes.

Add tomato purée, sugar, and salt, then cook for 8 minutes while stirring occasionally.

Pour beaten eggs into small holes in the mixture and cook until opaque without stirring.