Mirza Ghasemi — Smoky Aubergine & Egg

Char the aubergines whole until the skins are blackened and blistered and the flesh has collapsed — directly over a gas flame turning with tongs (about 10 minutes), or under a hot grill, or on a barbecue. Let them cool a little.

💡 That blackened skin is where the smoke comes from. If you only have an oven, roast at the highest heat until fully soft, but the flavour will be milder — a drop of smoked oil at the end helps.

Peel off the blackened skin and discard it. Chop or roughly mash the smoky flesh — some cooks leave it a little chunky, others mash it smooth.

Heat the oil in a wide pan and fry the garlic with the turmeric over medium heat for a minute, until it smells sweet — do not let it brown.

Add the tomatoes and cook until the liquid has cooked off, then stir in the aubergine and salt. Cook, stirring, for 8 to 10 minutes so the flavours marry and any wetness cooks away.

Push the mixture to one side, crack the eggs into the space, let them start to set, then fold them through in ribbons — or beat them first and stir through for a softer, more uniform finish. Take it off the heat while the egg is still glossy.

💡 Do not overcook the egg. The dish should stay moist and soft, not turn into dry scramble.

Serve warm in a shallow dish with plenty of flatbread to scoop, or as a side beside rice.