Editorial sample recipeIranianbeginnervegetariangluten-freedairy-freehalal

Iranian Smoked Tomato And Eggplant Garlic Skillet

Name: Iranian Smoked Tomato And Eggplant Garlic Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 2 medium globe eggplants, roughly 1.2 lbs total; 6 cloves garlic cloves, minced; 3 large vine-ripened tomatoes, finely chopped; 4 large eggs; 3 tbsp olive oil; 0.75 tsp ground turmeric; 1 tsp sea salt; 0.5 tsp black pepper

Char-roasted eggplant mashed into garlic-infused stewed tomatoes and topped with gently poached fresh eggs.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Iranian Smoked Tomato And Eggplant Garlic Skillet

AI illustration

Technique to learn

Whole-Vegetable Char-Roasting

Roasting intact nightshades until blackened collapses their cellular structure while imparting deep smoke flavor into the interior pulp.

Instructions

Step 1: Broil or grill whole eggplants on high heat, turning occasionally, for 20 minutes until skins are charred and flesh is completely soft.
Step 2: Scoop out the warm eggplant flesh into a bowl, discarding the charred skins, and mash coarsely with a fork.

Step 3: Heat olive oil in a wide skillet over medium heat, add minced garlic and ground turmeric, and saute for 1 minute until fragrant.

Step 4: Add the chopped tomatoes to the skillet, seasoning with salt and black pepper, and cook down for 8 minutes until tomatoes break down into a thick sauce.

Step 5: Fold the mashed eggplant into the tomato mixture, stirring continuously over medium-low heat for 5 minutes to combine flavors.

Step 6: Create four small indentations in the eggplant mixture and crack one egg into each well.

Step 7: Cover the skillet with a lid and cook on low heat for 5 to 6 minutes until egg whites are set but yolks remain runny.

Cooking tips

Charring the eggplant skin directly over an open flame or under a hot broiler gives this northern Iranian dish its signature smoky finish.
Serve warm straight from the skillet with flatbread like sangak or lavash for scooping up the creamy egg yolks and eggplant.
Original home-cooking adaptation inspired by Iranian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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