One Persian-style starter of charred eggplant and garlicky tomato, gently bound with a whole beaten egg.
1 eggChicken eggs
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250 gEggplant
120 gTomatoes
2 clovesGarlic
0.2 gTurmeric
1 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Heat the oven grill or broiler to 250 °C. Pierce the whole eggplant and put it on a foil-lined metal tray about 10 cm below the element. Grill for 20-25 minutes, turning every 5 minutes, until the skin is blackened and the flesh has completely softened. Cool for 5 minutes, discard the charred skin and stem, then chop and mash all the flesh.
Mince all the garlic and finely chop the tomatoes. Heat all the oil in a small frying pan, cook the garlic for 30 seconds without browning, then stir in all the turmeric and tomatoes. Simmer for 7 minutes until pulpy, add all the mashed eggplant and cook for 10 minutes, stirring, until thick with no watery liquid at the edges.
Beat the whole egg and fold it gently through the hot eggplant mixture. Cook over low heat for 2-3 minutes, stirring slowly, until the egg is fully set throughout and reaches 71 °C. Season with salt and pepper, rest off the heat for 3 minutes and serve the entire soft mixture as one starter portion. Bread, rice and extra egg yolks are not included.