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Ingredients
- Chinese eggplants - 4 medium or 2 medium Italian eggplants, cut into ⅓" slices
- Tomatoes - 3 medium, cut into ⅓" thick slices
- Garlic - 4 cloves, finely minced
- Turmeric - ½tsp
- Curry powder - 1tsp
- Paprika/ Red Chili powder - 1tsp (adjust as per taste)
- Tomato paste - 3tbsp
- Vegetable broth - 1½cups
- Cilantro - 1cup, finely chopped
- Dried Mint - for garnish
- Salt & Pepper - to taste
- For Garlic Yogurt:
- Greek yogurt - 1cup
- Garlic - 1 clove, finely minced
- Salt & Pepper - to taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1464g | |
| Calories 410 | |
| Calories from Fat 86 | 21% |
| Total Fat 9.92g | 12% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1936mg | 81% |
| Potassium 2838mg | 81% |
| Total Carbs 72.66g | 19% |
| Dietary Fiber 28.6g | 95% |
| Sugars 39.52g | 26% |
| Protein 19.32g | 31% |
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