Being an eggplant lover, this is one of my favourite Persian dishes. Delaram, my neighbour in Niavaran in the north of Tehran used to make it for me.
- 2 medium eggplants
- 1 onions, chopped- 8 cloves garlic, chopped
- 1 tbsp olive oil
- 1 tsp turmeric
- salt and pepper
- 3 tomatoes
- 4 eggs
Roast the eggplants under the grill until the skin is blackened. Cool and scoop the pulp out.
Saute onion and garlic in olive oil until golden brown.
Stir in the turmeric, eggplant pulp, pepper and salt.
Skin the tomatoes by cutting a cross in the skin and dipping them in boiling water until the skin starts to curl up. Cool immediately under running water. Peel, deseed and chop. Add them to the mixture. Let it simmer for 5 minutes.
Beat the eggs lightly and poor them over the mixtures. When the eggs solidify, stir into sauce.
Serve hot as a side dish.
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