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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Prick the skin of the eggplants in several places and place on the baking sheet. | 2. Broil eggplants in the preheated oven, turning occasionally, until charred on all sides and completely tender when pierced with a fork, about 20 minutes. Remove from oven and allow to cool until easy to handle, about 15 minutes. Remove eggplants' stems and peel; dice flesh. | 3. Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in tomatoes and cook until soft, about 5 minutes. Stir in diced eggplant, salt, and pepper. Pour eggs over vegetables and mix until scrambled and no longer runny, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	4			1613.8703	0.0	359.0408	9.0667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		diced	64.0	14.944	1.76	0.16
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
rom tomato	5		diced	1613.8703	0.0	359.0408	9.0667
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
egg	6		beaten	429.0	2.16	37.68	28.53

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.