eastern-european

Romanian Grilled Eggplant Spread with Fried Eggs and Tomato Cucumber Salad

Name: Romanian Grilled Eggplant Spread with Fried Eggs and Tomato Cucumber Salad
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 389 g eggplant; 32 g olive oil; 8 g garlic, minced; 19 g lemon juice; 130 g eggs; 195 g tomato, chopped; 156 g cucumber, chopped; 3 g salt; 1 g black pepper

This roasted dish pairs eggplant with eggs, tomato, chopped and cucumber, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

44 g Carbohydrates

45 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

389g eggplant 97 kcal
32g olive oil 283 kcal
8g garlic, minced 12 kcal
19g lemon juice 6 kcal
130g eggs 186 kcal
195g tomato, chopped 35 kcal
156g cucumber, chopped 23 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

eggplant
Preheat a grill pan (or broiler) to high. Prick the eggplant in a few spots and grill/roast, turning, until the skin is charred and the flesh is very soft (15-25 minutes).
eggplant
Split eggplant and scrape the flesh into a bowl; drain any excess liquid. Chop finely with a knife.
olive oilgarliclemon juicesalt
Stir in olive oil, minced garlic, lemon juice, and salt until creamy; taste and adjust seasoning.
olive oileggs
Heat a nonstick skillet with a small amount of oil if needed and fry the eggs to your preference.
tomatocucumbersaltblack pepper
Toss tomato and cucumber with a pinch of salt and black pepper.
eggplanteggs
Serve the eggplant spread topped with eggs, with the salad on the side.