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Ingredients
- 3 eggplants (about 3 cups)
- 1 and 1/2 cup of onions finely chopped
- 6 Tbs peanut powder
- 1 and 1/2 tsp kosher salt
- 1 tsp tamarind concentrate mixed with 3 Tbs water
- 6 tsp honey (or molasses for a vegan dish)
- 3/4 tsp garam masala
- 1/2 tsp kashmiri chili or 1/4 tsp pprika mixed with 1/4 tsp cayenne
- 3 Tbs of vegetable oil
- 3/4 tsp brown mustard seeds
- Fresh cilantro
- (You can also roast them on a cookie sheet on the top rack of a 450 degree oven.)
View Full Recipe at The Colors Of Indian Cooking
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1265g | |
| Calories 1128 | |
| Calories from Fat 620 | 55% |
| Total Fat 69.78g | 87% |
| Saturated Fat 14.4g | 58% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 3059mg | 87% |
| Total Carbs 123.74g | 33% |
| Dietary Fiber 42.9g | 143% |
| Sugars 73.58g | 49% |
| Protein 22.39g | 36% |
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