Smoky Eggplant with Garlic, Tomato and Scrambled Eggs

What you need

• 4 medium eggplants, about 250 g each
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp ground turmeric
• 4 ripe tomatoes, about 500 g, finely chopped
• 1 tbsp tomato paste
• 3 large eggs, lightly beaten
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, freshly ground
• lavash or other flatbread, to serve

Method

Restated from the original video

1. 1

   Prick each eggplant a few times with a fork.

2. 2

   Set the eggplants directly on a gas flame or hot charcoal and turn them until the skin is blackened and the flesh is collapsing, 15-20 min. Without an open flame, roast them at 220 °C (425 °F) for 40-45 min.

3. 3

   Put the hot eggplants in a covered bowl and leave for 10 min to loosen the skins.

4. 4

   Peel off the skins, trim the stems and chop the flesh coarsely.

5. 5

   Heat the oil in a wide skillet over medium heat. Fry the garlic until it just starts to turn golden, 1-2 min.

6. 6

   Stir in the turmeric, then add the tomatoes. Cook, stirring now and then, until they have broken down and the liquid has cooked off, 12-15 min.

7. 7

   Add the eggplant, tomato paste, salt and pepper. Cook over low heat, mashing lightly, until thick and glossy, 8-10 min.

8. 8

   Make a few wells in the mixture and pour in the eggs. Leave them for 1 min, then fold them through until they are fully set, 3-4 min.

9. 9

   Rest for a few minutes off the heat and serve warm with the lavash.

Imported from iran-cuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.