Eggs? In an eggplant dip? I had to try it! Evocative of both baba ganoush and ratatouille, the flavors in this were both familiar and foreign; and the end result made for an equally good appetizer or light meal.
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Entries tagged with 'eggplant and tomato dip'
Eggplants and tomatoes are far from culinary strangers. Whether baked gently in a ratatouille or simmered in a rich pasta sauce a la Norma, these friendly nightshades 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 a couple 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 crudite platter, in a pita sandwich, or dolloped atop a warm bowl of rice.