Mirza Ghasemi (Smoked Eggplant Dip)

Ingredients

• 2 large Eggplant
• 2 medium Tomato, diced
• 4 cloves Garlic, minced
• 2 large Eggs
• 3 tbsp Olive oil
• 1/4 tsp Turmeric
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8 slices Bread (gluten-free if needed)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your broiler to high (around 260°C/260°C). Place the 2 large Eggplant directly on a baking sheet. Broil the eggplants for 20-30 minutes, turning them every 5-7 minutes, until their skin is completely charred and blackened, and the flesh feels very soft when gently squeezed. Alternatively, preheat your oven to about 205°C/200°C and roast the eggplants for 45-60 minutes, turning occasionally, until very soft.
2. 2Carefully remove the cooked eggplants from the heat and let them cool on the baking sheet for 10 minutes, until they are cool enough to handle. Peel away the charred skin from the 2 large Eggplant and discard it. Place the soft flesh in a bowl and mash it thoroughly with a fork until mostly smooth.
3. 3Heat the 3 tbsp Olive oil in a 25.4 cm (25 cm) non-stick skillet over medium heat (around 162.8°C/160°C). Add the 4 cloves Garlic, minced, and sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden.
4. 4Add the 2 medium Tomato, diced, and the 1/4 tsp Turmeric to the skillet. Continue to cook over medium heat for 5-7 minutes, stirring occasionally, until the tomatoes have softened and broken down, and most of their liquid has evaporated.
5. 5Add the mashed eggplant to the skillet with the tomato mixture. Stir well to combine all ingredients thoroughly. Continue cooking over medium heat for 10-15 minutes, stirring occasionally, until the mixture has thickened significantly and most of the moisture has cooked out.
6. 6Using the back of a spoon, create two separate wells in the thickened eggplant mixture. Carefully crack one of the 2 large Eggs into each well. Cover the skillet with a lid and cook for 3-5 minutes over medium-low heat (around 135°C/135°C), until the egg whites are set and the yolks are cooked to your desired consistency. Season the entire dish with 1/2 tsp Salt and 1/4 tsp Black pepper.
7. 7Serve the Mirza Ghasemi warm directly from the skillet, accompanied by the 8 slices Bread (gluten-free if needed) for dipping.

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