Mirza ghasemi

Start by grilling the aubergines on an open fire (gas stove or bbq) until they go soft on the inside and roasted and brown on the outside. Then peel the skin off and mash the aubergines into small pieces with a knife or wooden spoon. Next add the oil to a pan and heat until it's hot. Now add the crushed garlic and fry off for a few minutes before adding the turmeric - mixing the two together. Add the aubergines to the pan with the salt and fry for a further 2 minutes. Add the plum tomatoes and leave the mixture to cook until all the tomato juice is reduced and absorbed into the mix. When the aubergine and tomatoes are ready and seasoned to taste, push the mixture to the sides of the pan to create a small space in the middle. You may need to add some more oil in the centre before adding the eggs and scrambling them. Once the eggs are cooked mix them into the surrounding mixture and serve with some bread.

Chefs tip: The aubergines can also be cooked in the oven for 1 hour, but they taste much better roasted on a fire.