Garlicky Tomato & Aubergine Spread

Updated: Sep 25, 2018

This flavorful spread also known as "Mirza Ghasemi" was adapted from one of my favorite cooks books called "The New Persian Kitchen". Aubergine (also known as eggplant) is slowly roasted which gives this dish depth. And with the inclusion of eggs, there is an added layer of complexity that transforms these vegetables into a dynamic appetizer that your guests will devour!


Adapted by Louisa Shafia's cookbook "The New Persian Kitchen". Photo by The Succulent Kitchen
This delicious spread tastes even better when using my smokey sea salt. The roasted aubergine pairs beautifully with the deep smokiness of this salt. Order here oldsaltmerchants.


Ingredients

  • 1 large eggplant (1 pound), sliced in half lengthwise

  • 3 medium to large tomatoes (1 1/2 pounds)

  • 3 tablespoons grapeseed oil or avocado oil

  • 6 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1/2 teaspoon ground turmeric

  • 2 eggs

  • 3 tablespoons freshly squeezed lemon juice

  • Smokey sea salt and freshly ground black pepper

  • 1 to 2 tablespoons good quality extra-virgin olive oil

How To Make:

Step 1: Preheat the oven to 350°F. Grease a baking sheet with grapeseed oil.

Step 2. Lay the eggplant face down on the baking sheet, score the skin with a fork, and bake for about 1 hour, until very tender. When cool, scoop out the flesh and coarsely chop.

Step 3. Bring a small pot of water to a boil and prepare a bowl of ice water. Cut a shallow X at the base of each tomato and boil for 1 minute, then plunge in the ice water. Pull off the skin and dice small. Step 4. Heat the grapeseed or avocado oil in a large, deep skillet over medium heat and add the tomatoes, eggplant, garlic, tomato paste, and turmeric. Cook for 10 minutes, until the tomatoes are softened and the flavors of the garlic and turmeric have mellowed.

Step 5. Take about 1/4 cup of the vegetables and whisk them with the eggs in a bowl. Add the mixture to the pan and cook, stirring occasionally, for 5 minutes, until the eggs are fully cooked. Turn off the heat and add the lemon juice. Season with smokey sea salt and pepper and transfer to a serving bowl. Serve warm topped with the extra-virgin olive oil. Great with crudites, pita bread, on toast, over rice just so many options!

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