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Main course · Persian

Khorak-e Bademjan ba Tokhm Morgh (Fried Aubergine and Egg Skillet)

35 min Serves 4 ~256 kcal/serving ~£4.00 (£1.00/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 3 aubergines
  • 4 eggs
  • 3 garlic cloves
  • 0.5 tsp ground turmeric
  • 4 tbsp vegetable oil
  • 1 tbsp lemon juice

Nutrition (per serving)

Calories
256 kcal
Protein
9.4 g
Carbohydrate
6.7 g
of which sugars
5.2 g
Fat
19.4 g
of which saturates
2.9 g
Fibre
5.8 g
Salt
0.22 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Slice the aubergines into 1cm rounds, salt lightly and leave for 15 minutes, then pat dry.

  2. 2

    Fry the aubergine slices in the oil in batches over a medium-high heat for 3-4 minutes each side until golden and soft.

  3. 3

    Push the aubergine to one side, add the crushed garlic and turmeric to the pan and cook for 1 minute.

  4. 4

    Beat the eggs and pour over the aubergine, stirring gently for 2-3 minutes until just set.

  5. 5

    Drizzle with the lemon juice, season with salt and pepper and serve with flatbread.

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