Ingredients:

• Salt – to taste

• Tomatoes, diced – 3 medium

• Tomato paste – 1 tablespoon (optional)

• Eggs – 3 medium

• Turmeric – 1 teaspoon

• Fresh garlic – 1 bulb

• Long eggplants – 8 (about 1 kg)

• Black pepper – to taste

• Oil – as needed

Instructions:

1- First, wash the eggplants and prepare them for grilling. Make lengthwise cuts on their skin with a knife so that the flesh cooks evenly while grilling. If possible, it is best to grill the eggplants over charcoal to achieve a better smoky flavor, although they can also be grilled over a gas flame or even on a baking tray in the oven.

2- After the eggplant skin has charred and the flesh has softened (if unsure, you can insert a matchstick into the eggplant—if it goes in easily, the eggplant is cooked), peel off the skin. An important point is to peel the eggplants while they are still hot; once they cool down, the skin becomes difficult to remove along with the flesh. So, work quickly and peel them while they are warm.

3- Now, mash the eggplants in a bowl until they are completely soft. In another bowl, crush or grate the garlic. Heat oil in a pan and add the crushed garlic along with salt, black pepper, and turmeric. Once the garlic turns golden, add the mashed eggplants and sauté the mixture over low heat. At this stage, add the diced tomatoes to the pan and cook on low heat for about 15 minutes, allowing the liquid to evaporate.

4- After the cooking time, once the mixture starts to release oil, stir it well. If desired, you can add a little tomato paste and lemon juice. In a separate pan, fry a few eggs in oil, and when they begin to set, add them to the Mirza Ghasemi mixture. Stir everything together for a few minutes until fully combined.