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Loading...A signature dish from Iran's lush Gilan province on the Caspian Sea, this rustic skillet layers silky charred eggplant with sweet cooked tomatoes, fragrant garlic, golden turmeric, and gently baked eggs. The deep smokiness from open-flame roasting gives the dish its soul, balanced by soft yolks that enrich every bite. Serve with warm flatbread to mop up the smoky, garlicky sauce.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 25 gFat
- 6 gSaturated Fat
- 18 gCarbs
- 9 gFiber
- 9 gSugar
- 10 gProtein
- 480 mgSodium
- 720 mgPotassium
- 80 mgCalcium
- 2.5 mgIron
- 14 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the eggplant
- 4 medium globe eggplants (about 2 lb / 900 g)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
For the garlic-tomato base
- 5 tbsp olive oil
- 6 garlic cloves, finely minced
- 1 1/4 tsp ground turmeric
- 3 medium ripe tomatoes, finely chopped (about 2 cups)
- 1/2 tsp cayenne pepper, optional
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For finishing
- 4 large eggs
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh flat-leaf parsley or cilantro
Directions
- Char the eggplants directly over a medium gas flame, turning with tongs, until the skin is blackened, blistered, and the flesh feels soft when pressed, about 8-10 minutes. A broiler set on high works as an alternative: prick the eggplants, broil 5 inches from the heat, turning often, for 12-15 minutes.
- Transfer the charred eggplants to a bowl, cover, and let steam for 10 minutes. Once cool enough to handle, peel away the blackened skin and pull the smoky flesh from the stem. Coarsely mash with a fork; set aside.
- Heat 5 tablespoons olive oil in a 12-inch skillet over medium heat. Add the minced garlic and cook gently, stirring, until fragrant and just turning golden, about 1 minute. Sprinkle in the turmeric and stir for 30 seconds to bloom.
- Add the chopped tomatoes, cayenne, salt, and pepper. Cook, stirring occasionally, until the tomatoes break down into a thick, jammy sauce, about 8-10 minutes. Stir in the mashed eggplant and simmer 4-5 minutes more so the flavors meld; taste and adjust salt.
- Use the back of a spoon to make 4 shallow wells in the eggplant mixture. Crack one egg into each well. Dot the butter around the pan, cover, and cook over low heat until the whites are just set but the yolks remain runny, 4-6 minutes. For firmer yolks, cook 2 minutes longer.
- Scatter the chopped herbs over the top and serve straight from the skillet with warm flatbread or steamed rice on the side.
Cook’s Notes
- Charring the eggplants directly over an open gas flame gives the most authentic Gilan-style smokiness; a grill or broiler are good backups but lose some depth.
- For perfectly runny yolks, cover the pan and resist lifting the lid; steam finishes the whites gently without overcooking the yolks.
- Mirza Ghasemi tastes even better the next day once the smoky eggplant has steeped in the garlic-tomato base, so consider making it ahead.
- Serve with traditional Persian flatbreads such as sangak or taftoon to soak up the rich, smoky sauce.
- Adjust the cayenne to taste or omit it for a milder, more family-friendly version.
