Mirza Ghasemi (Smoky Eggplant with Egg)

Method

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1. 1Prick the eggplants a few times with a fork and char them directly over a gas flame, turning with tongs, for 15-20 minutes. They're done when the skin is blackened all over and the flesh has collapsed and is completely soft.
2. 2Put them in a bowl, cover for 5 minutes, then peel off the skins. Let any bitter juices drain away and finely chop the flesh with a knife.
3. 3Heat the oil in a wide pan over medium heat and cook the garlic for 1-2 minutes until fragrant and barely golden; don't let it burn.
4. 4Stir in the turmeric for 30 seconds, then add the tomatoes. Cook for 5-7 minutes until they break down and most of their liquid has evaporated.
5. 5Add the eggplant, salt and pepper and cook for 8-10 minutes, stirring now and then, until thick and the oil starts to shimmer at the edges.
6. 6Make a well in the center, crack in the eggs and lightly break the yolks. Wait 1 minute, then stir them into the eggplant and cook for 2-3 minutes until the egg is set in small pieces throughout.
7. 7Serve hot or warm with rice or flatbread and fresh herbs.