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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft. | 2. Cool the eggplant. Scoop it out and set aside. Do not use the peel. | 3. In a frying pan saute the onion and the 4 cloves of garlic, chopped. | 4. When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan. | 5. When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set. | 6. Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold. | 7. (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
tomato	1 -2		drained chopped canned	0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
salt				-	-	-	-
pepper				-	-	-	-
tabasco sauce				-	-	-	-

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