Mirza Ghasemi

Method

1. 1

   Char the aubergines

   Heat a grill to high. Grill the whole aubergines for 25 to 35 minutes, turning every 5 minutes, until the skins are blackened and the flesh collapses when pressed.

2. 2

   Steam and peel

   Turn off the grill and put the aubergines in a covered bowl for 10 minutes, until cool enough to handle. Peel away the skins and discard them, then chop the flesh finely.

3. 3

   Soften the garlic

   Heat the olive oil in a large frying pan over medium-low heat. Add the garlic and cook for 1 to 2 minutes, stirring, until fragrant but not browned.

4. 4

   Cook the tomato

   Add the grated tomatoes, tomato purée, turmeric, salt and black pepper. Cook over medium heat for 8 to 10 minutes, stirring often, until thick and most of the liquid has evaporated.

5. 5

   Fry the aubergine

   Stir in the chopped aubergine and cook over medium-low heat for 10 to 12 minutes, stirring and mashing lightly, until the mixture is thick, cohesive and no watery liquid pools in the pan.

6. 6

   Add the eggs

   Make four shallow wells in the mixture and crack an egg into each. Cover and cook over low heat for 5 to 8 minutes, until the whites are fully set and the yolks are cooked to your liking.

7. 7

   Finish the eggs

   For fully cooked eggs, continue until the yolks are firm.

8. 8

   Serve

   Serve warm from the pan, keeping the eggs whole or gently folding them through the aubergine just before serving.

Tips

• Turn the aubergines regularly so the skins blacken evenly.
• Do not rinse the peeled aubergine flesh, as this washes away smoky flavour.
• Keep the garlic over gentle heat; it burns quickly and can turn bitter.

Swaps

• Use a neutral cooking oil in place of the olive oil.
• Use chopped fresh tomatoes instead of grated tomatoes, and cook until most of their liquid has evaporated.

Storing

Refrigerate leftovers in a covered container for up to 2 days and reheat gently in a pan.