Mirza Ghasemi / Persian Smoked Eggplant Tomato Dip / Smoked Aubergine / میرزا قاسمی

Ingredients:
Eggplants: 600 Gr (3 large or 8 small)
Tomatoes:  500 Gr (6 medium)
Garlic: 7 cloves
Eggs: 2
Tomato Paste: 1 Tbs
Turmeric : 1 Tsp
black pepper
Salt  
Vegetable oil


Instructions:
Place the eggplants directly on the flame (either on a barbecue or over a domestic gas hob).
The goal is to burn their skin, so that the eggplants get a smoky flavor.
Do the above for the tomatoes as well.
Once all the skin is burnt, put them on a plate and let them cool down. When they’re cold, peel off the skin.
Chop the eggplant and tomatoes on a board with a knife.
Stir garlics in a pan with vegetable oil, add the turmeric ,salt and black pepper to it and then add the tomato paste.
Add the eggplants and let them simmer for a few minutes.
add the tomato purée, stir well and cook for a about 10 minutes.
Empty a corner of the pan and place the eggs there.
Wait for the eggs to cook. Then mix them with the rest of the ingredients in the pan and remove the pan from the heat.
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