Search
  • Eddie Sohirad

Mirza Ghassemi | Eggs with Eggplant, Turmeric, and Tomatoes



At Del'Oliva, we have this whole peeled tomatoes that are from Italy in their own natural juice, which could be used in many of our favorite recipe from simple organic pastas to our vegetarian dishes. I want share one simple recipe that you could use this tasty tomatoes in it! Bon appetite

Mirza Ghassemi | Eggs with Eggplant, Turmeric, and Tomatoes

Ingredients:

1 lb Japanese or baby eggplant 2 1/2 tsp kosher salt, divided use 4 tsp extra virgin olive oil, divided use 1 small onion, diced 1 tsp ground turmeric 5 garlic cloves, minced 1 lb tomatoes, coarsely chopped, you could use the Italian tomatoes in glass jar that we have at Del'Oliva 6 large eggs lavash radishes fresh herbs (scallions, basil, tarragon) Directions:

Cut into 1-inch pieces and place in colander set over a large bowl: 1 lb Japanese or baby eggplant Coat eggplant with: 2 tsp of kosher salt Set eggplant aside until beads of water appear all over the eggplant, about 1 hour. Using paper towels, squeeze water from eggplant chunks. In large frying pan over medium-high heat add: 3 teaspoons of extra virgin olive oil Add eggplant and sauté until it starts to soften, about 5-7 minutes. Stir in: 1 small onion, diced 1 tsp ground turmeric Continue cooking until onions soften. Stir in 5 garlic cloves, minced 1 lb tomatoes, coarsely chopped In small bowl, whisk together: 6 large eggs Stir whisked eggs into the pan and gently stir eggs with vegetables until eggs are fully cooked. Serve hot alone or with: lavash radishes fresh herbs (scallions, basil, tarragon)



36 views

(650) 342-1195

©2018 BY DEL' OLIVA.