Garlicky Eggplant and Tomato Spread Mirza Ghasemi from The New Persian Kitchen

Ingredients

• 1 large eggplant (1 pound), sliced in half lengthwise
• 3 medium to large tomatoes (1 1/2 pounds)
• 3 tablespoons grapeseed oil
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon ground turmeric
• 2 eggs
• 3 tablespoons freshly squeezed lemon juice
• Sea salt and freshly ground black pepper
• 1 to 2 tablespoons extra-virgin olive oil

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