Garlicky Eggplant And Tomato Spread (Mirza Ghasemi) From 'The New Persian Kitchen'

1. 1

   Preheat the oven to 350u00b0F. Grease a baking sheet with grapeseed oil.

2. 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.

3. 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.

4. 4

   Heat the grapeseed 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.

5. 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 salt and pepper and transfer to a serving bowl. Serve warm topped with the extra-virgin olive oil.

* Per serving · 4 servings · Values may vary.