This is one of my absolute favourite Persian dishes, that is served as a starter or a side dish and its main ingredient is Aubergine. Aubergines are packed full of goodness and deliver many health benefits when eaten, which makes this delicious dish even more enjoyable 🙂


2 large Organic Aubergines

3 large tomatoes, remove the skin and chop into small pieces

7 garlic cloves, finely chopped

2 eggs, lightly beaten

1 teaspoon tomato paste

1 teaspoon turmeric

Salt and pepper to taste


  1. Preheat oven to 220 degrees
  2. Pierce the Aubergines and bake for 40 minutes in the oven until soft in the inside and the skin is crispy on the outside.
  3. Remove the skin and mash the Aubergines with a fork.
  4. In a saucepan saute chopped garlic in hot oil until light brown on medium heat. Add in the turmeric and stir.
  5. Add the mashed Aubergine and cook for about 15-20 minutes, stirring thoroughly.
  6. Add chopped tomatoes, tomato paste, salt and pepper to the mix, stir well and cook for an additional 10-15 minutes over medium heat.
  7. Pour the beaten eggs over the Aubergine mixture, stir until well blended. Cook for about 3-4 minutes. Taste and adjust the seasoning, if necessary.

Top with fresh organic Parsley.

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