Mirza Ghassemi

1 hours and 30 minutes

How many people?

By people

We have guests

Eggplant

616 g

Tomato

231 g

Garlic

67 g

Tomato Paste

32 g

Liquid Smoke

7.7 tsp

Egg

1.2 pcs

Salt

5 g

Cooking Instructions

Pull out the oven rack. Pierce 616 g Eggplant and place on the rack. Rub 67 g Garlic with olive oil, wrap in foil, and place next to the eggplant. Slice 231 g Tomato and add alongside.

Roast everything together in the oven. The tomatoes cook faster — remove them first.

Sauté 32 g Tomato Paste with butter until the colour deepens, then mix with the roasted tomatoes.

Add the garlic, briefly sauté in a corner of the pan with butter, then mix in.

Add the eggplant and briefly sauté in a corner with butter.

Mix everything together.

Add 5 g Salt, black and red pepper, a little curry, and 8 tsp Liquid Smoke.

Add 1 pcs Egg and stir until combined.

Cover and cook on low heat.

The more butter, the tastier.

Nutritional Composition (For the entire cooked dish)

Nutri-Score C

413 kcal

Protein 21.4 g

Unsaturated Fat (Good) 3.2 g

Saturated Fat 2.6 g

Trans Fat (Bad) 0.1 g

Carbohydrates 74.9 g

Sugar 32.8 g