Smoked Silk Mirza Ghasemi

Char the eggplants over an open flame or under a broiler for 15-20 minutes, rotating frequently until the skin is completely blackened and the flesh feels buttery soft to the touch.

Place the charred eggplants in a bowl and cover with plastic wrap for 5 minutes; the steam will loosen the skins. Peel away the charred remains and finely mash the smoky flesh with a fork.

In a large skillet, heat the oil over medium heat. Sizzle the minced garlic for 2 minutes until fragrant and pale gold, then stir in the turmeric to wake up its earthy aroma.

Add the chopped tomatoes to the garlic. Simmer gently for 10-12 minutes, stirring occasionally, until the juices evaporate and you are left with a thick, concentrated tomato jam.

Incorporate the mashed eggplant into the tomato base. Season with salt and pepper, then cook for another 10 minutes to allow the smokiness to marry perfectly with the garlic and tomato.

Create small wells in the mixture and crack the eggs into them. For the Royal Upgrade, drizzle the bloomed saffron over the yolks. Stir gently to create silken ribbons of egg throughout the dip until just set.