In a pan, heat some oil and sauté the grated garlic until golden and aromatic.
Add the puréed tomatoes and let them fry with the garlic for a few minutes until their moisture evaporates.
Now add the Yek o Yek mashed eggplant. Since it’s already puréed and contains tomato paste, it has a rich and well-blended flavor. Mix well and sauté over low heat for about 7–8 minutes.
Crack the eggs into a corner of the pan. Stir them lightly until they begin to set, then mix them into the rest of the ingredients.
Add salt, pepper, and turmeric. Stir thoroughly so the eggs cook completely and combine evenly with the mixture.
Serve hot with fresh bread, herbs (sabzi khordan), and a cold glass of doogh (yogurt drink).
mirza ghasemi 💙
