Eggplant Mirza

Smoky broiled eggplant is diced and stirred into scrambled eggs in this traditional Persian dish. Serve warm with flatbreads for brunch!

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 292 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon butter
• ½ teaspoon ground black pepper
• 6 eggs, beaten
• 1 tablespoon minced garlic
• 5 Roma tomatoes, diced
• 4 Japanese eggplants
• 1 onion, diced, or to taste

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Prick the skin of the eggplants in several places and place on the baking sheet.

Step 2

Broil eggplants in the preheated oven, turning occasionally, until charred on all sides and completely tender when pierced with a fork, about 20 minutes. Remove from oven and allow to cool until easy to handle, about 15 minutes. Remove eggplants' stems and peel; dice flesh.

Step 3

Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes and cook until soft, about 5 minutes. Stir in diced eggplant, salt, and pepper. Pour eggs over vegetables and mix until scrambled and no longer runny, about 5 minutes.