Published: by Absolutely Recipes, in the Indian recipes category.

Garlic Eggplant And Tomato Spread (Mirza Ghasemi) Recipe.

Ingredients:

1 large eggplant (1 pound), sliced in half lengthwise
3 medium to large tomatoes (1 1/2 pounds)
3 TBSPs grapeseed oil
6 cloves garlic, minced
2 TBSPs tomato paste
1/2 TSP ground turmeric
2 eggs
3 TBSPs freshly squeezed lemon juice
Sea salt and freshly ground black pepper
1 to 2 TBSPs extra-virgin olive oil

Recipe Instructions:

Preheat oven to 350 degrees (350 degrees).
Grease a baking sheet with grapeseed oil.
Lay eggplant face down on 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.
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 ice water.
Pull off the skin and dice small.
Heat 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 tomatoes are softened and the flavors of garlic and turmeric have mellowed.
Take about 1/4 cup of the vegetables and whisk them with eggs in a bowl.
Add mixture to the pan and cook, stirring occasionally, for 5 minutes, until eggs are fully cooked.
Turn off heat and add lemon juice.
Season with salt and pepper and transfer to a serving bowl.
Serve warm topped with extra-virgin olive oil.

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