persian

Charred Eggplant Dip with Crispy Bread

Name: Charred Eggplant Dip with Crispy Bread
Yield: 1 serving
Cuisine: persian
Ingredients: 320 g eggplant; 90 g yellow onion, finely chopped; 6 g garlic, minced; 180 g tomatoes, grated or crushed; 20 g tomato paste; 25 g olive oil; 2 g turmeric, ground; 2 g salt; 0.5 g black pepper; 85 g flatbread or baguette, sliced

This dish pairs eggplant with yellow onion, finely chopped, garlic, minced and tomatoes, grated or crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

84 g Carbohydrates

29 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g eggplant 80 kcal
90g yellow onion, finely chopped 36 kcal
6g garlic, minced 9 kcal
180g tomatoes, grated or crushed 32 kcal
20g tomato paste 16 kcal
25g olive oil 221 kcal
2g turmeric, ground 6 kcal
2g salt 0 kcal
1g black pepper 1 kcal
85g flatbread or baguette, sliced 234 kcal

Cooking instructions

eggplant
Char eggplant directly over a gas flame or under a broiler, turning until the skin is blackened and the flesh is very soft, 12 to 18 minutes.
Cool slightly, peel off skin, and drain excess liquid. Chop the flesh finely.
yellow oniongarlicolive oil
In a skillet, heat olive oil and cook onion 6 minutes until soft. Add garlic and cook 30 seconds.
eggplanttomatoestomato pasteturmericsaltblack pepper
Add chopped eggplant, tomatoes, tomato paste, salt, pepper, and turmeric. Cook 10 to 12 minutes, stirring, until thick and jammy.
Toast or crisp the bread. Serve dip warm with bread on the side.