Mirza Ghasemi (Persian Eggplant Tomato Dip)

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1. 1Step 1: Cook the eggplants whole over an open grill or fire, or on a stove top burner. Tip: add aluminum foil around the burner base for easy clean up. If you don't have a gas burner or open flame, refer to notes below for another cooking method.
2. 2Step 2: Continue to turn the eggplants occasionally until the skin is charred and they've softened. The skin should be wrinkled and about to collapse, approximately takes 15-20 minutes.
3. 3Step 3: Place the eggplants in a bowl and cover with cling wrap to allow them to steam for 5 minutes. Remove the cling wrap and carefully peel off the charred skin and disregard it.
4. 4Step 4: Roughly chop up the eggplant flesh and set it aside.
5. 5Step 5: Whilst the eggplants are charring, saute the diced garlic cloves in a saucepan with the olive oil over a low heat. Once lightly golden, add the turmeric powder, tomato paste, a pinch of salt and black pepper and saute together for 5 minutes.
6. 6Step 6: Dice the tomatoes into small cubes, and add to the pan. Season and cook down the tomatoes until they've softened, approximately 5 minutes.
7. 7Step 7: Add the eggplant flesh and stir it through, then place on the lid and cook all together for 15 minutes. If it has dried out too much, you can add a splash of water if needed. It should be a thick sauce consistency.
8. 8Step 8: Crack in the eggs and gently fold them in the eggplant mixture to cook through. Don't scramble the eggs, slowly stir them, it should have a soft and creamy texture. (If you prefer, you can leave the eggs whole and serve as sunny side eggs). When the eggs have cooked to your liking, serve your delicious Mirza Ghasemi with a side of Persian flatbread or Persian rice with crispy tahdig!