Mirza Ghasemi — Smoky Eggplant and Eggs with courgette
Mirza Ghasemi — Smoky Eggplant and Eggs with courgette. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made…
- 750 g eggplant
- 300 g tomatoes
- 15 g garlic
- 4 piece eggs
- 25 ml olive oil
- 3 g salt
- 1 g black pepper
- 1 g ground turmeric
- 100 ml water
- 120 g courgette
- Cut the courgette into 1 cm pieces. Prick whole eggplants and roast at 230 °C for 30–40 minutes, turning once, until collapsed and lightly charred. Cool for 10 additional minutes; remove skin and mash flesh.
- Soften chopped garlic in oil for 30 seconds; add chopped tomatoes, turmeric, water and variation vegetables. Cover and simmer for 12–15 minutes until vegetables are tender.
- Add eggplant, salt and pepper; simmer uncovered for 5 minutes, stirring to evaporate excess liquid.
- Beat eggs and stir into the eggplant mixture. Cook gently for 4–6 minutes until eggs are fully set and reach 71 °C. Divide into four portions. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Diako1971 — Wikimedia Commons, CC BY-SA 3.0. Source: https://commons.wikimedia.org/wiki/File:Mirza-Qasemi_dish.jpg Licence: https://creativecommons.org/licenses/by-sa/3.0 Resized and converted to JPEG; no crop. Smoky eggplant and egg dish illustration; the added vegetables may differ.