RECIPE: MIRZA

Ingredients

8 eggs, large
2 large eggplants
6 large tomatoes, chopped
2 tablespoons garlic puree
2 teaspoons tumeric
salt, black pepper
1/4 cup olive oil

1. Prick eggplants all over. Place on a cookie sheet and bake at 400º for about 20 minutes or until very tender.

2. In the mean time mince the garlic and puree by pressing down your knife and smashing it by firmly dragging the knife over the garlic.

3. Once the eggplants are ready, take them out of the oven and let them rest for five minutes Then dunk them in a bowl of ice water (it helps you peel them more easily). 

4. Once they have cooled down peel the skin off. This should be easy and quick.

5. Rough chop the eggplant and mash with a fork. Also, chop your tomatoes.

6. Season eggs with salt and pepper. Whisk until frothy.

7. Warm up the oil and add the garlic. Add turmeric, stir constantly and cook for about 4 minutes.

8. Add eggs and stir well. Cook eggs as you would when making scrambled eggs. 

9. Move eggs to center of pot. Add eggplants and tomatoes in a circle around the eggs. Season with salt and pepper.

10. Cook covered on medium-high stirring often until the liquid has evaporated. 

11. Stir well so that the eggs are uniformly mixed with the eggplant and tomatoes.

12. Serve Mirza Ghassemi with a side of thinly sliced cucumbers and plain yogurt.