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

April 22, 2013

[Photograph: Sara Remington]

Eggplants and tomatoes are far from strangers. Whether baked gently in a ratatouille or simmered in a rich pasta sauce a la Norma, these friends blend seamlessly in many cuisines. This super garlicky eggplant and tomato dip in Louisa Shafia's cookbook The New Persian Kitchen is no exception.

Adding a new layer of complexity, however, is the inclusion of eggs, which thicken and bulk up what would otherwise be a glorified tomato sauce. The eggs transform the vegetables into a spread equally at home on a crudi

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