2 tablespoons grape seed oil, or other cooking oil
6 cloves garlic, finely chopped
1 tablespoon turmeric
1 12 oz can diced tomatoes, drained of juices
1 egg, slightly beaten
1 tablespoon quality evoo
Preheat oven to 400°F. Poke holes all over eggplants with a fork and place on a baking sheet. Bake for about 20-25 minutes. Eggplants are cooked if you pinch the neck and it is soft. Let rest for 5 minutes.
Peel off skin from eggplants (they should come off easily if cooked through). Finely chop and season with salt and pepper. Heat oil in large skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds), add turmeric and eggplant, stirring occasionally, cook for 8 minutes. Add tomatoes and continue cooking for another 5-7 minutes. Reduce heat to low, add slightly beaten egg while continuously stirring.
Transfer to a shallow bowl and drizzle with extra virgin olive oil. Serve warm or let cool.
This Persian dish is traditionally served with freshly baked flat bread and plain yogurt.
Recommended Wine: Syrah
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