Today is Friday and I usually leave my Fridays for excessive amounts of homework and studying. But this morning, my parents had a wild argument. They are divorced but still hang out. She was supposed to be his designated driver for his procedure today but because he is the way he is, he didn’t call. He thought he could handle it himself, being the man he tries to be. My mom was going to come over today to alter some jeans anyways so she showed up. My dad calls and puts on this act taken directly from the major motion picture, “The Wonderful World of Blaming Everyone but Yourself.” Then asks if it’s okay for him to come over. Aww, of course. My dad never comes over. He hasn’t been over in almost a year.
So my mom and I were like HAY LET’S COOK!
We got ghormeh sabzi, mirza ghasemi, lavash tadeek and kookoo sabzi.
And my dad is on the couch with my laptop playing Iranian folk music.
While my mom folk dance in the kitchen.
It’s been a good Friday.
And I never got around to doing my homework.
Have a great weekend ladies and gentlemen.
2 large eggplants (about 1lb each)
8 cloves of garlic 3 eggs + 1 egg for topping (optional)
4 roma tomatoes
1 1/2 teas turmeric
1 teas salt + to taste
1 teas pepper
1/2 cup olive oil (break into 2 parts)
Place the eggplants on a grill pan (or bbq grill for a more smokey flavor) and cover with foil. “smoke” on high for 30 minutes and flip over through out the cooking process. This will eventually have a crispy flakey skin and tender insides.
Finely chop the garlic. Do not grate or mince. I mean so fine that you’re going to be comfortable biting into this dish with 8 garlic cloves. Be sure to use fresh garlic and not the frozen or jar kinds.
Boil a quart of water in a pot. Cut an X on each tomato’s bottom and place it in the pot for a few minutes. You’ll see the tomato’s skin breaking apart. Remove from the water and peel the skin. Slice the tomatoes in 1 inch cubes
Throw in the garlic in a small pan then add the 1/4 cup of olive oil. Then turn on the heat to medium then work your way to a higher temperature once it’s done. My mom’s theory for this is that it helps prevent early over-burning. This methods give an equal cooking through out says this is the best way not to burn the garlic. We want to cook it until it turns “golden gold” says my mother, “not golden brown.” I gave it about 5-7 minutes but I’m sure this varies for different types of stoves. As it’s cooking keep stirring to avoid burning.
Add the chopped tomatoes and cook over medium for 15 minutes.
At this point the eggplants should be done. Peel off the skin and pull apart or mash with a fork (a masher is not necessary). Drain all juices through a strainer.
Mix the eggplant, turmeric, salt and pepper and oil into the tomato/garlic mixture. Stir occasionally over medium heat for 10 minutes to allow all the flavors to incorporate together.
Then create a hole in the center and break in 3 eggs. Let it cook for a bit then mix it in with the eggplant mixture.
Fry the last egg over easy or sunny side up and place on top.