A Delicious Iranian Eggplant and Tomato Dish Cooked in the Village

eggplant

🥗Healthier: zucchini

💰Cheaper: squash

Zucchini and squash are more readily available and have a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola oil is cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can provide flavor at a lower cost.

eggs

🥗Healthier: tofu

💰Cheaper: aquafaba

Tofu or aquafaba can replace eggs for a plant-based option.

Grill eggplants until charred and soft.

Mash the grilled eggplant flesh in a bowl.

Heat olive oil in a skillet over medium heat.

Sauté chopped onions until translucent.

Add minced garlic and cook until fragrant.

Stir in chopped tomatoes and cook until softened.

Mix in the mashed eggplant, turmeric, cumin, salt, and pepper, cooking for another few minutes.

Create wells in the mixture and crack eggs into each well.

Cover the skillet and cook until eggs are set to your liking.

Drizzle with lemon juice and garnish with fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens