Mirza Ghassemi

Name: Mirza Ghassemi
Yield: To Serve 4
Cuisine: Iran
Ingredients: 4 perfectly boiled eggs (a bit more than soft, but not as hard as hard, if you see what I mean), roughly chopped; 1 tsp ground turmeric; 4 medium tomatoes; salt and freshly ground black pepper; dash of olive oil; 4 garlic cloves, chopped; salt and freshly ground black pepper; 3 aubergines (eggplants); 3 aubergines (eggplants)

Aubergines, Garlic, Tomato and Egg

Preparation info

To Serve
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This recipe is to be found across the whole of Iran (although it comes from the north), and is one of those dishes in which it is easy to overindulge. It can be served hot – in which case, you may serve the eggs fried on top. But as this is a salad book, I suggest serving it warm or cold, with the egg as garnish.

Ingredients

3 aubergines (eggplants)
4 garlic cloves, chopped
salt and freshly ground black pepper

Asia
Iran
Starter
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas mark 6.

Prick the aubergines and bake them in the oven for 20–30 minutes. Remove