Eggplant + Egg Spread

Mirza Qasemi

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in

Joon: Persian Cooking Made Simple

Joon

By Najmieh Batmanglij

Published 2015

  • About

Mirza qasemi is made throughout the Caspian region, but each town has its own variation: some people add tomato; others cook the eggs and eggplants separately and mix them together at the end. But the result is always a deliciously smoky taste. Here I have spread the eggplant on a piece of flat bread with a fried egg on top.

Ingredients

Eggplant

  • 2–3 large eggplants (about lb/1.1 kg)
  • ½ cup</

Method

  1. Roast the eggplants on all sides over a cooktop flame until the skin is burnt and completely blackened. If you don’t have a gas cooktop, preheat the oven to 450°F (230°C). Prick the eggplants in several places with a fork to prevent them from bursting during coo