A Moroccan eggplant mezze where roasted eggplant cooks down with tomato, garlic, and cumin into a warm, spreadable salad.
15 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the eggplants and peel them.
Cook the tomatoes and garlic for 10 minutes.
Add the eggplant and cumin, then cook for 10 more minutes while mashing.
💡 Tip: Cook the eggplant and tomato until spoonable; the cumin should blend into the smoky base.
🍽️ Serving suggestion: Serve at room temperature with bread.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~90
kcal calories
2
g protein
8
g carbs
6
g fat
15.2g
Sugar
12.1g
Fiber
310.1mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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