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Grilled Eggplant with Salted Egg Tomato Relish

This grilled dish pairs eggplant, whole with salted duck egg, chopped, tomato, diced and red onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

16 g Protein
37 g Carbohydrates
51 g Fat
14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 320g eggplant, whole 80 kcal
  • 75g salted duck egg, chopped 303 kcal
  • 180g tomato, diced 32 kcal
  • 50g red onion, finely chopped 20 kcal
  • 18g cane vinegar 3 kcal
  • 22g vegetable oil 194 kcal
  • 120g cucumber, sliced 18 kcal
  • 1g ground black pepper 3 kcal

Cooking instructions

  1. eggplant
    Grill or broil the eggplant until the skin is charred and the flesh is very soft, turning as needed, 10 to 14 minutes. Cool slightly.
  2. eggplant
    Peel off the skin and gently flatten the eggplant on a plate.
  3. salted duck eggtomatored onioncane vinegarvegetable oilground black pepper
    In a bowl, mix tomato, red onion, salted egg, vinegar, black pepper, and oil to make a chunky relish.
  4. eggplantcucumber
    Spoon the relish over the warm eggplant. Add sliced cucumber on the side for crunch.
  5. Serve immediately as a hearty salad-style dish.

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