Garlicky Eggplant & Tomato Spread (Mirza Ghasemi)


Garlicky Eggplant & Tomato Spread (Mirza Ghasemi)

Ingredients:File 1462

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


  1. Preheat the oven to 350°F. Grease a baking sheet with grapeseed oil.
  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. 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 into small pieces.
  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 have softened and the flavors of the garlic and turmeric have mellowed.
  5. Whisk 1/4 cup of the vegetables 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.

Reprinted with permission from The New Persian Kitchen by Louisa Shafia, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Food Photography credit: Sara Remington © 2013