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
Read entire article on Serious Eats