Persian Eggplant Caviar (Khaviar-e Bademjan)

Preheat the oven to 400°F (200°C). Place the eggplants directly on a baking tray and roast for 35–40 minutes, turning once, until completely soft and collapsed. Let cool slightly, then peel off the skins and finely chop the flesh.

Heat the olive oil in a wide skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent but not browned.

Stir in the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.

Add the turmeric and stir briefly to bloom it in the oil, releasing its color and aroma.

Add the chopped eggplant to the skillet. Season with salt and black pepper, then cook for 5–7 minutes, stirring gently, until the mixture is well combined and excess moisture has cooked off.

Remove from the heat and adjust the seasoning with lemon juice to taste.

Transfer to a serving dish and garnish with fresh parsley. Serve warm or at room temperature.