Mirza Ghassemi




A tasty eggplant dish from Iran, good for a light lunch or late supper.

Preparation time: 

30 minutes


1 eggplant (large)
1 clove garlic (or 2)
  tomato paste
2 eggs


Prick the eggplant with a fork several times to prevent it bursting in the oven. Cook it in a 200 degree oven, turning every few minutes, til the skin is charred and going very black (takes about 20 minutes).

When it's cooled down, peel off the skin. It should be fully cooked now, mash well with a wooden spoon or potato masher.

Chop or crush the garlic and fry it in a little oil for a minute or two (use a heavy bottomed pan) then add the mashed eggplant. You will notice some liquid comes out of the eggplant, that's fine, fry it til the liquid reduces then add a good big dollop of tomato paste and stir into the eggplant.

Beat the eggs well. Push the eggplant to the sides of the pan so there is a hole in the middle, put the eggs in there and scramble them. When the eggs are done, stir the whole lot together. Serve with some fresh flatbread and herbs.

Recipe Categories: 

Visit our affiliate partner

UK Yankee is a resource and community for expatriate Americans living in or planning to move to the UK, established in 1999. Please join the discussions in our friendly expat community.