Mirza Ghasemi Mashed Eggplants With Eggs
Recipe: #14090
August 30, 2014
Categories: Breakfast, Eggs, Eggplant, Middle Eastern Brunch, Vegetarian, more
"This is wicked good for breakfast when you are over run with eggplant lol. From oman"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (165.9 g)
- Calories 176.6
- Total Fat - 8.3 g
- Saturated Fat - 2 g
- Cholesterol - 156.2 mg
- Sodium - 194.7 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 2.5 g
- Sugars - 3.8 g
- Protein - 8.2 g
- Calcium - 59.8 mg
- Iron - 1.8 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
At 375 degrees, oven roast eggplant and garlic.
Step 2
The last 10 minutes add tomato.
Step 3
In a pan, add oil. Add onion, spices, tomato paste and veggies from oven that have been peeled mash them, cook this down. Add liquid smoke not to much, just a drop; move to side. Cook eggs half way, stir into eggplant.
Step 4
Serve with heated bread.
Tips
No special items needed.
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