• 4-8 eggs, large
• 2 large eggplants
• 6 large tomatoes, chopped
• 2 tablespoons garlic puree
• 2 teaspoons tumeric
• salt, black pepper
• 1/4 cup veg oil

1. Prick eggplants all over. Place on a cookie sheet and bake at 400º for about 20 minutes or until very tender, or grill. Laila’s tip: To check if the eggplant is cooked, pinch the neck. If the neck is soft, the eggplant is cooked. Once the eggplants are ready, let them rest for five minutes covered with paper towels or with a clean towel, and peel when cool enough. Chop, then mash with a fork or run through a food processor.
2. Warm up the oil and add the garlic. Add turmeric, stir constantly and cook for about 4 minutes.
3. Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes. Add salt and pepper and fry till excess of water is gone.
4. Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.

Serve Mirza Ghassemi with a side of thinly sliced cucumbers and plain yogurt with nan, or serve over rice.

source: mainly http://mypersiankitchen.com/mirza-ghassemi-a-persian-eggplant-tomato-and-egg-dish/ http://www.food.com/recipe/mirza-ghasemi-persian-eggplant-dip-375085

tags: vegetarian, pareve, CSA