Mirza Ghasemi

Method

1. Pierce each eggplant a few times with a fork, then char them whole over an open gas flame or under a high broiler for 18 to 20 minutes, turning every 5 minutes until the skin is blackened and the flesh is fully collapsed.
2. Transfer the charred eggplants to a colander, let them cool for 10 minutes, then peel off and discard the burnt skin and chop the smoky flesh into rough pieces.
3. Score a small cross at the base of each Roma tomato, blanch them in boiling water for 30 seconds, then peel and dice the flesh.
4. Heat 2 tbsp of olive oil in a wide skillet over medium heat and bloom the minced garlic with the turmeric for 60 seconds until the kitchen smells perfumed.
5. Add the chopped eggplant to the skillet, mash it with a wooden spoon, and cook for 8 minutes so the moisture cooks off and the flavour deepens.
6. Stir in the diced tomatoes and salt, then simmer uncovered for another 6 minutes until the mixture turns into a glossy red-brown jam.
7. Push the eggplant mixture to one side of the pan, pour the remaining 2 tbsp of olive oil into the empty side, and crack the eggs straight in.
8. Break the yolks with a spatula and gently fold the eggs into the eggplant for 90 seconds until just set, then serve hot from the skillet.