Mirza Ghasemi

Ingredients

• 4 pcs Garlic
• 3 pcs Egg
• 3 tbsp Olive Oil
• 2 pcs Eggplant
• 2 pcs Tomato
• 1 tsp Turmeric
• 0.5 tsp Black Pepper
• 1 tsp Kosher Salt
• 1 tbsp Lemon Juice
• 4 tbsp Parsley

Method

1. Char {eggplant} directly over medium-high flame or under a hot broiler, turning for even blistering, for deep smoky flavor. Cook until collapsed and deeply blackened all over, then rest until cool enough to handle.
2. Peel the charred {eggplant} and finely chop the flesh. Finely chop {tomato}, mince {garlic}, and chop {parsley}.
3. Heat {olive_oil} in a wide skillet over medium heat. Add {garlic} with a pinch of {kosher_salt} and cook briefly until fragrant, then add {turmeric} and bloom until aromatic. Add {tomato}, season again with {kosher_salt} and {black_pepper}, and cook until the tomatoes break down and the oil starts to separate.
4. Add the chopped {eggplant} to the skillet, season lightly with {kosher_salt}, and cook over medium-low heat, stirring often, until the mixture looks jammy, concentrated, and glossy.
5. Lower to medium-low heat and stir in {egg}, folding gently so soft curds set into the {eggplant} without scrambling dry. Cook until just softly set and creamy.
6. Take the pan off the heat and fold in {lemon_juice} and most of the {parsley}. Taste and adjust with {kosher_salt} and {black_pepper}, then serve warm with the remaining {parsley} over the top.