Mirza Ghasemi

The story

Mirza Ghasemi is a Iranian starter with a clear sense of place. Mirza Ghasemi comes from Gilan in northern Iran near the Caspian Sea, where garlic, aubergine and fresh produce feature prominently. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 900 g aubergines
• 500 g ripe tomatoespeeled and chopped
• 25 g Garlicfinely chopped
• 4 piece eggs
• 0.75 tsp ground turmeric
• 35 ml neutral oil
• 1.25 tsp fine salt
• 0.5 tsp black pepper

Method

1. Char whole aubergines directly over a gas

   Char whole aubergines directly over a gas flame, barbecue or under a very hot grill, turning until the skins are black and the flesh completely collapsed. Put in a covered bowl for 10 minutes.

   Look for: the skins are black and the flesh completely collapsed Tip: Char until the aubergine truly collapses; superficial grill marks are not enough to perfume the flesh. Avoid: Rinsing charred aubergine loses smoke, watery tomatoes make the dish loose and overcooked eggs become rubbery.

2. Peel away the burnt skin, leaving a

   Peel away the burnt skin, leaving a few tiny smoky flecks, then chop the soft flesh. Avoid rinsing under water because it washes away smoke and makes the aubergine wet.

3. Cook garlic in oil over medium-low heat

   Cook garlic in oil over medium-low heat until fragrant but not brown. Add turmeric for 20 seconds, then tomatoes and salt and simmer 10–12 minutes until thick.

   Look for: fragrant but not brown

4. Add chopped aubergine and cook another 8

   Add chopped aubergine and cook another 8 minutes, stirring until the mixture is cohesive and most watery liquid has evaporated.

   Look for: the mixture is cohesive and most watery liquid has evaporated

5. Push the mixture to the edges, crack

   Push the mixture to the edges, crack eggs into the centre and stir them until softly scrambled, then fold through the aubergine.

   Look for: softly scrambled, then fold through the aubergine

6. Cook only until the eggs are just

   Cook only until the eggs are just set. Finish with black pepper and serve warm or room temperature with flatbread.

   Look for: the eggs are just set

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.