Mirza Ghasemi

Step 1

Set the oven to 450°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

Step 2

Pierce the whole eggplant 8–10 times all over with a fork, making shallow stabs into the skin to prevent it from exploding.

Step 3

Pierce the tomato 4–5 times with a fork to prevent it from splitting when it heats.

Step 4

Place the eggplant and tomato directly on the oven rack, with a baking sheet on the rack below to catch any drips.

Step 5

Roast until the eggplant skin collapses and wrinkles and the flesh feels very soft when poked gently, about 12–15 minutes.

Step 6

Remove the eggplant and tomato from the oven and set them on a cutting board to cool for 2 minutes until you can handle them safely.

Step 7

Cut the eggplant in half lengthwise (from stem end to tip) and scoop the soft flesh away from the skin with a spoon, discarding the skin.

Step 8

Cut the tomato in half across the middle and scoop out the soft center into the same bowl as the eggplant, discarding the skin.

Step 9

Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 10

Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 11

Add the minced garlic to the hot oil and stir constantly for 30 seconds until it smells strongly fragrant—do not let it brown.

Step 12

Pour the roasted eggplant and tomato into the skillet with the garlic and stir with a wooden spoon until everything is roughly combined.

Step 13

Crack the egg into a small bowl and beat it with a fork until the white and yolk are fully blended, about 10 seconds.

Step 14

Pour the beaten egg into the center of the eggplant mixture and stir constantly with a wooden spoon for 60 seconds, breaking the egg into small curds as you stir.

Step 15

Add the remaining 1 tablespoon of olive oil and stir until the mixture is creamy and velvety, about 30 seconds.

Step 16

Taste the mixture and stir in salt and pepper until it tastes balanced—start with a pinch of each, then add more as needed.

Step 17

Transfer the mirza ghasemi to a serving plate and let it cool to room temperature for 2–3 minutes before eating.