Iranian · beginner
Iranian Smoked Tomato And Eggplant Garlic Skillet
Char-roasted eggplant mashed into garlic-infused stewed tomatoes and topped with gently poached fresh eggs.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Broil or grill whole eggplants on high heat, turning occasionally, for 20 minutes until skins are charred and flesh is completely soft.
- 02
Scoop out the warm eggplant flesh into a bowl, discarding the charred skins, and mash coarsely with a fork.
- 03
Heat olive oil in a wide skillet over medium heat, add minced garlic and ground turmeric, and saute for 1 minute until fragrant.
- 04
Add the chopped tomatoes to the skillet, seasoning with salt and black pepper, and cook down for 8 minutes until tomatoes break down into a thick sauce.
- 05
Fold the mashed eggplant into the tomato mixture, stirring continuously over medium-low heat for 5 minutes to combine flavors.
- 06
Create four small indentations in the eggplant mixture and crack one egg into each well.
- 07
Cover the skillet with a lid and cook on low heat for 5 to 6 minutes until egg whites are set but yolks remain runny.
A LITTLE KITCHEN KNOW-HOW
Whole-Vegetable Char-Roasting
Roasting intact nightshades until blackened collapses their cellular structure while imparting deep smoke flavor into the interior pulp.
Notes from the kitchen
- Charring the eggplant skin directly over an open flame or under a hot broiler gives this northern Iranian dish its signature smoky finish.
- Serve warm straight from the skillet with flatbread like sangak or lavash for scooping up the creamy egg yolks and eggplant.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
