persian

Eggplant and Tomato Mirza Ghasemi with Toasted Bread

Name: Eggplant and Tomato Mirza Ghasemi with Toasted Bread
Yield: 1 serving
Cuisine: persian
Ingredients: 357 g eggplant; 279 g tomatoes, grated or finely chopped; 9 g garlic, minced; 22 g olive oil; 56 g egg; 2 g ground turmeric; 1 g salt; 0.56 g black pepper; 11 g lemon juice; 78 g toasted bread slices

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

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

22 g Protein

77 g Carbohydrates

30 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

357g eggplant 89 kcal
279g tomatoes, grated or finely chopped 50 kcal
9g garlic, minced 13 kcal
22g olive oil 194 kcal
56g egg 80 kcal
1.12 tsp (2g) ground turmeric 6 kcal
0.56 tsp (1g) salt 0 kcal
0.28 tsp (1g) black pepper 1 kcal
11g lemon juice 3 kcal
78g toasted bread slices 207 kcal

Cooking instructions

eggplant
Pierce eggplant a few times and char it over a gas flame or under a broiler until skin is blackened and flesh is very soft, 12-18 minutes. Cool, peel, and chop.
garlicolive oil
Heat olive oil in a skillet over medium heat. Saute garlic until fragrant, 30 seconds.
tomatoesground turmericsaltblack pepper
Add tomatoes, turmeric, salt, and pepper. Cook until thick and jammy, 8-10 minutes.
eggplanteggtoasted bread slices
Stir in chopped eggplant and cook 3-4 minutes. Push mixture aside and scramble the egg in the same pan, then fold together. Serve with toasted bread.