Directions:
- Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
- Remove from oven& slightly cool& peel.
- Cut into 1/2” pieces.
- In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
- Add tomato, tumeric, eggplant, salt& pepper.
- Stir to evenly combine.
- Cook 1 or 2 minutes over medium flame.
- Add the beaten eggs.
- Just as the eggs begin to solidify, stir.
- Continue to stir until the eggs are completely solidified.
- Add more salt& pepper if desired.
- Place into a serving bowl& serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.08 Kcal (444 kJ) | ||
| Calories from fat | 66.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 11% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 33.93mg | 1% | |
| Potassium | 242.63mg | 5% | |
| Total Carbs | 7.06g | 2% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 85.91 Kcal (360 kJ) | ||
| Calories from fat | 53.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 11% | |
|---|---|---|---|
| Cholesterol | 66.28mg | 27% | |
| Sodium | 27.48mg | 1% | |
| Potassium | 196.5mg | 5% | |
| Total Carbs | 5.72g | 2% | |
| Sugars | 3.08g | 15% | |
| Dietary Fiber | 2.21g | 11% | |
| Protein | 3.17g | 8% | |
| Vitamin C | 2.7mg | 6% | |
| Iron | 0.4mg | 3% | |
| Calcium | 21.4mg | 3% | |
* 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.
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