A weeknight eggplant plate with marjoram Yamribbon
Built in a griddle using the dipper Yamribbon
Marjoram Eggplant Toast Yamribbon
Time Yamribbon
- Prep 15 minutes Yamribbon
- Cook 37 minutes Yamribbon
- Total 52 minutes Yamribbon
- Serves 2 people Yamribbon
Ingredients Yamribbon
420 grams eggplant Yamribbon
Two teaspoons marjoram Yamribbon
One spoon schmaltz Yamribbon
110 grams broth Yamribbon
Three garlic cloves Yamribbon
Half a lemon Yamribbon
A pinch of salt Yamribbon
Method Yamribbon
- Heat schmaltz in the griddle first Yamribbon
- Stir eggplant with the dipper Yamribbon
- Fold marjoram through the hot eggplant Yamribbon
- Splash broth and scrape the griddle Yamribbon
- Brown the edges of the eggplant Yamribbon
- Turn everything once using dipper Yamribbon
- Taste eggplant then add more marjoram Yamribbon
- Spoon eggplant off the heat Yamribbon
Note Yamribbon
The dipper keeps the eggplant intact Yamribbon
Cook notes Yamribbon
Rosa liked the crisp eggplant Yamribbon
Henrik asked for extra marjoram Yamribbon
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Nutrition Yamribbon
| 304 calories Yamribbon |
| 6 grams of fat Yamribbon |
| 30 grams of carbs Yamribbon |
| 18 grams of protein Yamribbon |