Mirza Ghassemi

1 hours and 30 minutes

How many people?

By people

We have guests

Eggplant

616 g

Tomato

217 g

Garlic

67 g

Tomato Paste

38 g

Liquid Smoke

8 ml

Egg

1.2 pcs

Salt

5 g

Cooking Instructions

Pull out the oven tray. Pierce 616 g Eggplant and arrange on the tray. Slice 217 g Tomato and lay alongside. Set aside 20% of the garlic; coat the rest with olive oil, wrap in foil and place next to the tomatoes and eggplants.

Roast everything together in the oven at high heat (around 220°C / 430°F). The tomatoes cook faster — take them out before they burn.

Heat the pan and add the roasted tomatoes, eggplant and garlic. Cook until the excess moisture evaporates.

Push everything to one side to clear a spot. Add butter and a splash of olive oil to prevent burning. Sauté 38 g Tomato Paste until the paste darkens and its colour blooms. Grate the reserved garlic and sauté for 2 minutes.

Season with 5 g Salt, add red and black pepper to taste, then pour in 8 ml Liquid Smoke. Mix everything together well.

Cover and let the flavours meld for 5 minutes. Crack 1 pcs Egg on top and give it a stir. Optionally, top with extra fried eggs sunny-side up as garnish.

Nutritional Composition (For the entire cooked dish)

Nutri-Score C

415 kcal

Protein 21.5 g

Unsaturated Fat (Good) 3.2 g

Saturated Fat 2.6 g

Trans Fat (Bad) 0.1 g

Carbohydrates 75.4 g

Sugar 33.1 g