Smoky aubergine with tomato and egg (Mirza ghasemi)

1. Roast the aubergines over a gas flame, on a grill or under the oven grill, turning often, for 20-25 minutes until the skins blacken; leave covered for 10 minutes, peel and chop the flesh finely with a knife.

2. Score the tomato skins, dip in hot water, peel and cut into small dice.

3. In a frying pan fry the thinly sliced garlic in the oil until pale golden, add the turmeric, then the tomatoes and cook for 5 minutes.

4. Add the aubergine, season with salt and pepper and simmer over low heat for 10 minutes until well combined.

5. Beat the eggs, pour over the aubergine and cook, stirring gently, for 2-3 minutes until set.

6. Serve warm with lavash or pita and fresh herbs.

Tip: Mirza ghasemi is the smoky, garlicky aubergine dish of Gilan province on the Caspian Sea, named after a 19th-century prince. It makes an excellent starter, light supper or breakfast; if you have a gas flame, roast the aubergines there for the characteristic smoky taste.