Mirza Ghasemi میرزا قاسمی

Grill whole eggplants until skin is charred all over. Peel, discarding peel and skins Sprinkle with 1/8 tsp. of the salt, roughly chop, and set aside.

Heat 2 oz. of the butter in a large pan over medium head. Add garlic and fry 1 minute.

Add tomato, remaining salt, and pepper to pan. Increase heat to medium-high and fry 3 minutes, stirring occasionally.

Add eggplant, stirring to combine. Bring to a boil, reduce heat to low, cover, and simmer until eggplant is tender, stirring occasionally.

Make four shallow wells on the surface of the mixture, cracking an egg in to each. Mix the whites into the eggplant mixture, leaving yolks intact. Sprinkle yolks with additional pepper, increase heat to medium low, cover, and simmer until whites are cooked and yolks are not set.