Smoky Eggplant and Tomato Dip (میرزا قاسمی)

• 900 gGlobe eggplants (about 3 medium; firm, glossy skins)
• 450 gRoma tomatoes (about 4 medium; grated or finely chopped)
• 20 gGarlic (about 5 cloves; finely grated)
• 30 gTomato paste (2 tbsp)
• 45 mlNeutral oil (3 tbsp; sunflower or canola)
• 15 gUnsalted butter (1 tbsp)
• 4 largeEggs (room temperature)
• 7 gFine sea salt (1 1/4 tsp, plus more to taste)
• 1 gBlack pepper (1/2 tsp, freshly ground)
• 2 gTurmeric (1 tsp)
• 1 gKashmiri chili powder (1/2 tsp; optional for gentle heat and color)
• 15 mlLemon juice (1 tbsp, adjust to taste)

Instructions

1. 1

   Char the eggplants for real smokiness: set a gas burner to high and place eggplants directly on the grate. Roast 18–25 minutes total, turning every 3–4 minutes with tongs, until skins are blackened and the flesh collapses. (Broiler option: 260°C/500°F, 30–35 minutes, turning twice; smoke will be milder.)

2. 2

   Transfer hot eggplants to a bowl and cover tightly with a lid or foil for 10 minutes to steam; this loosens the skin and helps the flesh finish softening. Peel off all charred skin, then split and scrape out the flesh. Drain in a sieve for 5 minutes, then chop finely or mash with a fork for a rustic texture.

3. 3

   Heat a wide skillet over medium heat and add neutral oil and butter. Add grated garlic and sauté 45–60 seconds until fragrant, not browned. Stir in turmeric and optional chili for 15 seconds. Add grated/chopped tomatoes and tomato paste, then cook 12–15 minutes, stirring often, until thick, glossy, and reduced with little free liquid.

4. 4

   Add mashed eggplant to the skillet and mix thoroughly. Season with salt and black pepper. Cook uncovered over medium-low heat for 15–20 minutes, stirring and pressing occasionally, until the mixture darkens slightly and becomes cohesive. If it sticks, splash in 30 ml water and scrape the fond; keep the texture thick, not soupy.

5. 5

   Make wells in the eggplant mixture and crack in the eggs. Cover and cook on low for 4–6 minutes until whites set. Then stir vigorously to scramble the eggs into the mixture and cook 2–3 minutes more until no translucent egg remains. Finish with lemon juice, taste for salt, and rest 5 minutes before serving warm.