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.
'eggplant and tomato dip' on Serious Eats
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.