Dairy-Free Mirza Ghasemi (Smoked Eggplant Dip)

Instructions

1. 1Preheat your grill or broiler to high heat. Place the 2 large eggplants and 3 medium tomatoes on the grill grates or under the broiler. Cook for 10-15 minutes, turning occasionally, until the skins are completely blackened and the vegetables feel very soft. Alternatively, roast them on a baking sheet in an oven preheated to about 205°C (200°C) for 30-40 minutes, until the skins are charred and the flesh is tender.
2. 2Carefully transfer the hot eggplants and tomatoes to a cutting board. Let them cool for about 10 minutes, or until they are cool enough to handle. Once cooled, peel off the blackened skins from the eggplants and tomatoes, then roughly chop the softened flesh.
3. 3Place a 25.4 cm skillet over medium heat. Add the 3 tablespoons of olive oil. Once the oil is shimmering, add the 4 cloves of minced garlic and cook for about 1 minute, until it smells fragrant but has not browned.
4. 4Add the chopped eggplant and tomato flesh to the skillet with the garlic. Cook for 15-20 minutes, stirring every few minutes, until the mixture has thickened and most of the liquid has evaporated. The mixture should be jammy.
5. 5Stir in the 1/2 teaspoon of turmeric powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for another minute, stirring constantly, to allow the spices to bloom.
6. 6Make a well in the center of the eggplant mixture. Crack the 2 large eggs directly into the well. Reduce the heat to low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are completely set and the yolks are cooked to your preference. You can gently stir the eggs into the mixture during the last minute of cooking if you prefer them fully incorporated.
7. 7Serve the Mirza Ghasemi warm or at room temperature.

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