Mirza Ghasemi - Persian Eggplant Dip Recipe

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Mirza Ghasemi - Persian Eggplant Dip
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Ingredients:

  • 2 garlic cloves
  • 2 eggs
  • 2 tbsp oil

Directions:

  1. Grill the eggplants in the oven or on stove top.
  2. When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
  3. When cooled peel.
  4. Chop finely with a knife or mix in a blender.
  5. Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
  6. Add salt and pepper and fry till excess of water is gone.
  7. Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
  8. Serve with Iranian style bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 422.19 Kcal (1768 kJ)
Calories from fat 162.27 Kcal
% Daily Value*
Total Fat 18.03g 28%
Cholesterol 163.68mg 55%
Sodium 82.86mg 3%
Potassium 2243.86mg 48%
Total Carbs 57.63g 19%
Sugars 37.6g 150%
Dietary Fiber 27.85g 111%
Protein 15.37g 31%
Vitamin C 23.6mg 39%
Iron 0.9mg 5%
Calcium 115.6mg 12%
Amount Per 100 g
Calories 41.9 Kcal (175 kJ)
Calories from fat 16.1 Kcal
% Daily Value*
Total Fat 1.79g 28%
Cholesterol 16.24mg 55%
Sodium 8.22mg 3%
Potassium 222.69mg 48%
Total Carbs 5.72g 19%
Sugars 3.73g 150%
Dietary Fiber 2.76g 111%
Protein 1.53g 31%
Vitamin C 2.3mg 39%
Iron 0.1mg 5%
Calcium 11.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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