India Spiced Eggplant Recipe

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0 votes | 598 views
Servings: 6

Ingredients

Cost per serving $1.08 view details

Directions

  1. Place whole eggplant in a shallow pan and bake in a 400 F. oven till very soft, about 50 min. Alternatively, prick with a fork, set on paper toweling, and microwave, uncovered, at 100% for 18-20 min. Cold slightly. Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin. Coarsely chop. (Some people prefer to leave the skin on and chop the eggplant into 1" cubes.) Set in a colander to drain. Coarsely slice red onion. Mince ginger. Heat oil in a wide frying pan over medium heat. Add in cumin seeds, ginger, and onion and cook, stirring occasionally, till onion is soft. Coarsely chop tomato and seeded green pepper. Add in to onion mix along with turmeric, coriander, grnd cumin, paprika, salt, and pepper. Cook, stirring occasionally, for 5 min. Add in water and bring to a simmer. Reduce heat to low and simmer for 10 min. Stir in minced eggplant and cook for 5 min just to heat through and blend flavors. Just before serving, stir in coarsely minced cilantro.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 197g
Recipe makes 6 servings
Calories 90  
Calories from Fat 45 50%
Total Fat 5.14g 6%
Saturated Fat 0.85g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 395mg 16%
Potassium 428mg 12%
Total Carbs 11.24g 3%
Dietary Fiber 5.4g 18%
Sugars 4.92g 3%
Protein 2.0g 3%
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