Mirza Ghasemi: roasted eggplant, tomato and eggs

Ingredients and method

Ingredients

• 3 medium globe eggplants, washed and pierced in several places
• 4 Roma tomatoes, washed and diced small
• 3 tablespoons olive oil
• 5 garlic cloves, finely minced
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 3 large eggs, refrigerated until needed
• 1/2 teaspoon kosher salt to start, plus more to taste
• Fresh bread or plain kateh rice for serving

Method

1. Set up the broiler according to your oven's instructions. Use a sturdy broiler-safe rimmed metal pan, lined with foil only if the pan and oven instructions permit it; do not use parchment. Pierce each washed eggplant in several places to release steam and keep the pan clear of the heating element.
2. Broil the eggplants, turning carefully with tongs as their skins darken, until the flesh has collapsed and is very soft throughout. A globe eggplant takes longer than a thin Italian one: check the center with a skewer instead of relying on a fixed time. Stay nearby throughout broiling.
3. Let the eggplants cool enough to handle, remove the charred skin and scrape the flesh onto a board. Chop to a coarse mash. Pour off excessive bitter-looking liquid only if it is watery; do not press out all of the softened flesh.
4. Warm the olive oil in a broad skillet over medium-low heat. Cook the minced garlic briefly so it perfumes the oil without browning. Stir in turmeric, then add diced tomatoes. Simmer uncovered until much of the tomato juice has evaporated and the mixture looks more like a sauce than a soup.
5. Stir in the eggplant mash, salt and pepper. Continue cooking uncovered and moving the mixture across the pan until it holds soft mounds instead of releasing a large puddle of liquid.
6. Beat the eggs in a separate bowl and pour them into the skillet. Fold and stir over moderate heat until no liquid egg remains and the mixture reaches 160°F (71°C), checked with a food thermometer. Serve warm with bread or rice. Divide leftovers into shallow containers and refrigerate promptly.