Persian Eggs with Eggplant, Turmeric, and Tomatoes (Mirza Ghassemi)
This Persian eggs with eggplant, turmeric, and tomatoes recipe is a dish originating from the northern part of Iran and is called Mirza Ghassemi.
2 hours 20 minutes
1 lb Japanese or baby eggplant
2 1/2 tsp kosher salt
4 tsp extra virgin olive oil
1 small onion, diced
1 tsp ground turmeric
5 garlic cloves, minced
1 lb tomatoes, coarsely chopped
6 large eggs
fresh herbs (scallions, basil, tarragon)
Cut eggplant into 1-inch pieces and place in colander set over a large bowl.
Coat eggplant with 2 tsp salt and set it aside until beads of water appear all over the eggplant, about 1 hour.
Using paper towels, squeeze water from eggplant chunks.
In large frying pan over medium-high heat add 3 tsp olive oil.
Add eggplant and sauté until it starts to soften, about 5-7 minutes.
Stir in onions and turmeric.
Continue cooking until onions soften.
Stir in garlic and tomatoes.
In small bowl, whisk together eggs with 1/2 tsp salt.
Gently stir eggs with vegetables until eggs are fully cooked.
Serve lavash, radishes and fresh herbs.