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Andalusian Spiced Eggplant with Tomato and Fried Egg

This simmered dish pairs eggplant with egg, crushed tomatoes and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced Vegetarian Gluten free Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
54 g Carbohydrates
43 g Fat
20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 434g eggplant (cubed) 109 kcal
  • 34g olive oil 301 kcal
  • 271g crushed tomatoes 87 kcal
  • 68g egg 97 kcal
  • 11g garlic (minced) 16 kcal
  • 1.02 tsp (2g) ground cumin 8 kcal
  • 1.02 tsp (2g) smoked paprika 6 kcal
  • 0.68 tsp (1g) dried oregano 3 kcal
  • 14g red wine vinegar 11 kcal
  • 14g fresh parsley (chopped) 5 kcal
  • 0.68 tsp (1g) salt 0 kcal
  • 0.34 tsp (1g) black pepper 2 kcal

Cooking instructions

  1. eggplant (cubed)salt
    Sprinkle eggplant cubes with a pinch of salt and let sit 10 minutes; pat dry.
  2. eggplant (cubed)olive oil
    Heat olive oil in a skillet over medium-high heat. Cook eggplant 8-10 minutes, stirring, until browned and tender.
  3. garlic (minced)ground cuminsmoked paprikadried oregano
    Add garlic, ground cumin, smoked paprika, and oregano; cook 30 seconds until fragrant.
  4. crushed tomatoesred wine vinegarsaltblack pepper
    Stir in crushed tomatoes and simmer 5 minutes to thicken. Season with salt and black pepper and finish with red wine vinegar.
  5. olive oilegg
    In a small nonstick pan, fry the egg in a little of the measured olive oil (or in the same pan pushed to one side) until the whites set.
  6. eggplant (cubed)crushed tomatoeseggfresh parsley (chopped)
    Serve the eggplant-tomato mixture topped with the fried egg and chopped parsley.

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