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4 Serves
80 Mins
1 g
5 g
7 g
Char the eggplants directly over an open flame on the stove or under a broiler until the skin is blackened and the flesh is completely soft.
Ingredients, vitamins, and health benefits
Eggplant
Black Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
13 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
289 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Peel the charred skin off the eggplants, discard the stems, and finely chop or mash the smoky flesh using a knife or potato masher.
Heat olive oil in a large skillet over medium heat and sauté the minced garlic and turmeric until fragrant.
Add the mashed eggplant and tomato paste to the skillet, stirring well to combine, and cook for 10 minutes to allow flavors to meld.
Push the eggplant mixture to the side of the pan, crack the eggs into the empty space, and scramble them before folding them into the eggplant mixture.
Season the dish with salt and black pepper to taste, then serve hot.
Olive Oil
Garlic
Tomato Paste
Salt
Vitamin A
2 µg / 900 µgVitamin C
5 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
13 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
168 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33
g37
g18
g.jpg)
Lebanese
AmericanZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g