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Ingredients

2 servings

  • 2 large eggplants
  • 3 tablespoons oil
  • 4 cloves of garlic, peeled and chopped or crushed
  • 2 whole fresh tomatoes
  • 1 tablespoon unsalted tomato paste
  • 2 eggs 
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Directions
  • Smoke whole eggplants (how to smoke eggplant).
  • Allow eggplant to cool then peel and mash the eggplants.
  • In a frying pan add oil, garlic and stir for 30 seconds.
  • Add tomatoes, tomato paste, salt and stir for a couple of minutes.
  • Add eggplants and fry or saute' for a further 3 minutes.
  • Add eggs and stir constantly for 2 minutes.
  • Serve this food hot with bread (Nan Barbary) or any flat bread.
  • You can serve it with steamed rice (kateh or chelo).
  • Now enjoy (nooshe jan). 
Tips

You can keep smoked eggplant for a few days in the fridge in an airtight container, and for three months in the freezer. 

Always record the date on the container of the food, you keep the in freezer.

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