A popular Persian dish of soft roasted aubergine / eggplant in tomato and garlic sauce, with eggs cooked into it at the last minute. Served warm, its Ideal for breakfast or brunch (in my opinion) with pitta or as part of a mezze fiesta meal with friends. It can be prepared well in advance and reheated before adding the egg, so the prep work is easy. So much better than similar bought products.
#persian #aubergine #dip #side #dish #recipe
Ingredients below:
3 large aubergines
vegetable or olive oil, for frying
1 bulb garlic, cloves peeled and thinly sliced
½ tsp turmeric
3 large ripe tomatoes, chopped into eighths
2 tbsp tomato purée
½ tsp caster sugar
1½ tsp crushed sea salt
2 large free-range eggs, beaten
small handful of broken walnut pieces, to garnish
Persian flatbread / pitta, to serve

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