Garlicky Eggplant and Tomato Spread (Mirza Ghasemi) from 'The New Persian Kitchen

Name: Garlicky Eggplant and Tomato Spread (Mirza Ghasemi) from 'The New Persian Kitchen
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams large eggplant , sliced in half lengthwise; 2 eggs; 6 cloves garlic, minced; 3 Tbsps grapeseed oil; 1 teaspoons ground turmeric; 3 Tbsps freshly squeezed lemon juice; 1 Tbsp extra-virgin olive oil; 4 servings Sea salt and freshly ground black pepper; 2 Tbsps tomato paste

Garlicky Eggplant and Tomato Spread (Mirza Ghasemi) from 'The New Persian Kitchen is a gluten free, dairy free, whole 30, and vegetarian side dish. This recipe serves 4. One serving contains 200 calories, 5g of protein, and 16g of fat. A mixture of eggplant, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

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

Ingredients you will need

Grape Seed Oil

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Oven

Bring a small pot of water to a boil and prepare a bowl of ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

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.

Ingredients you will need

Water

Tomato

Base

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.

Ingredients you will need

Grape Seed Oil

Tomato Paste

Eggplant

Tomato

Turmeric

Garlic

Equipment you will use

Frying Pan

Take about 1/4 cup of the vegetables and whisk them with the eggs in a bowl.

Ingredients you will need

Vegetable

Egg

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper