Mirza Ghassemi | Persian Eggs with Eggplant Turmeric and Tomatoes recipes

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
• 6 Safest Choice™ pasteurized egg(s)

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