Mirza Ghassemi (Persian Eggplant Casserole)

Serves 6.

2 medium eggplants
2 medium onions, chopped
8 cloves garlic, grated
1/4 cup butter or shortening
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1 tomato, peeled (drop into hot water for a few seconds to loosen skin)
and then chopped
4 eggs, lightly beaten

Roast the eggplants over a charcoal grill until brown. Or roast them in a 400 degree F oven until brown on the outside and soft on the inside (test with a fork). Cool and peel. Mash the pulp.

Saute the onions and garlic in the butter or shortening until golden brown. Stir in the turmeric. Add the eggplant pulp and saute briefly, stirring well. Add the salt and pepper. Stir tomato into the eggplant. Cook over a low heat for 5 minutes. Pour eggs over the eggplant. When the eggs start to solidify, stir briefly, and serve.