Iran Easy persian recipe, to serve with fresh herbs and bread, ideal for a buffet.
4 small eggplants
4 medium mature tomatoes
4 garlic cloves
curcuma, salt, black pepper, olive oil
Recipe of mirza Ghassemi :
steamcook the eggplant slices, let cool.
Fry the garlic cloves in the oil, add curcuma and the eggplants in the stove.
Smash with the wooden spoon. Cut the tomatoes into 4 and cook with.
After the tomatoes are cooked, crack the eggs directly on top.
Simmer 2-3 minutes until the whites are cooked, mix. Dust with salt and pepper.
Serve cold with pita bread and fresh herbs.