Name: Eggplant + Eggs Spread (Mirza Qasemi)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 2 large eggplants ((about 2.5 lb/1.1 kg)); 0.5 cup olive oil ((120 ml)); 5 cloves garlic (peeled and thinly sliced); 2 teaspoons sea salt; 0.25 teaspoon freshly ground pepper; 1 teaspoon turmeric; 4 eggs; 1 cup fresh basil leaves ((85 g) for garnish); 0.5 cup plain yogurt ((120 g) for garnish)

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Eggplant + Eggs Spread (Mirza Qasemi) — Formulation & Method | CuliNect