Mirza Ghasemi (Smoky Eggplant with Tomato and Egg)

Smoky roasted eggplant pairs with extra egg whites for a protein-rich, low-fat take on a traditional Persian classic.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (about 2 medium) eggplants · 150 kcal in the whole recipe
• 16 g (4 cloves) garlic, minced · 24 kcal in the whole recipe
• 390 g (3 medium) ripe tomatoes, peeled and diced · 70 kcal in the whole recipe
• 17 g (1 tbsp) tomato paste · 17 kcal in the whole recipe
• 13 g (1 tbsp) olive oil · 115 kcal in the whole recipe
• 200 g (4 large) eggs · 286 kcal in the whole recipe
• 66 g (2 large) egg whites · 34 kcal in the whole recipe
• 64 g (1 piece) whole wheat pita, warmed and quartered · 168 kcal in the whole recipe
• 1/2 tsp ground turmeric, salt, and black pepper

Method

1. Roast 600 g eggplants under the oven broiler at 230°C (450°F) or on an open flame until charred and tender, then peel and mash smoothly.

   

2. Heat 13 g olive oil in a pan over medium heat, saute 16 g minced garlic with turmeric for 1 minute, then add 390 g diced tomatoes and 17 g tomato paste, cooking until juices evaporate.

   

3. Add the mashed eggplant to the tomato mixture with salt and black pepper, stirring well to combine and simmer for 5 minutes.

   

4. Whisk 200 g eggs and 66 g egg whites together, pour into the eggplant mixture, scramble gently until soft set, and serve warm alongside 64 g whole wheat pita.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.