Mirza Ghasemi - Smoky Aubergine with Tomato and Egg
Aubergine roasted over an open flame until smoky, then crushed with tomato and garlic. An egg binds it together.
Why this dish is good for you
Aubergine and tomato deliver plenty of volume with few calories. The olive oil helps absorb the fat-soluble lycopene from the tomato.
Ingredients
- Eggplant720 g
- Tomatoes360 g
- Garlic32 g
- Eggs(about 4)220 g
- Turmeric2 g
- Olive oil36 g
- Salt5 g
Method
- 1
Roast the whole aubergines over an open gas flame or in the oven at 220 degrees until the skin is black and the flesh soft. The smoke is the flavour.
- 2
Let cool slightly, peel off the skin and roughly crush the flesh.
- 3
Finely chop the garlic and sweat briefly in the olive oil, add turmeric.
- 4
Dice the tomatoes, add and reduce until hardly any liquid remains.
- 5
Stir in the aubergine flesh and braise for ten minutes.
- 6
Stir in the beaten eggs and let them set while stirring. Salt and serve warm.
🍆 Ohne offene Flamme fehlt das Entscheidende
The smoky note comes from the burnt skin, not from a spice. In the oven it turns out well; over a gas flame it turns out right.
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