Mirza Ghasemi ( Persian Smoked Eggplant ) Recipe
Pierce eggplants and grill them on a barbecue grill, on the stove direct heat or in the oven until eggplants are soft and crispy. Set them aside to cool then peel them off in a bowl of cold water.
In a large pan saute chopped garlic in hot oil until light brown on medium heat. Add all spices and stir.
After 2 minutes add mashed eggplant and cook for about 15-20 minutes, stirring thoroughly.
In another skillet add grated tomatoes separately until its excess water evaporates and it become like a semi paste. Then add it into eggplants.
Stir well and cook for an additional 10-15 minutes over medium heat.
In a pan crack eggs. We need scrambled eggs. Then add to the eggplant mixture, stir until well blended.
Cook for about 3-4 minutes.
Serve on a platter with warm bread and fresh herbs.