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Ingredients
- 6-8 small Eggplants (Baby baingan)
- 1 Large Onion
- 1 Tsp Ginger Garlic paste
- 1 green chilli finely chopped
- 2 tbsp chickpea flour or besan
- 1 tsp dry mango powder or amchoor
- ¼ tsp turmeric/Haldi powder
- 1 tsp corriander/dhania powder
- 2-3 tbsp olive/cooking oil
- 1 tsp cumin seeds or jeera
- Salt to taste
Directions
- Wash and split the eggplants into four parts, while keeping them together at the stalk. Keep them aside.
- Put all other ingredients except cumin seeds and oil, in a mixer/blender and make a smooth paste.
- Fill the split eggplants with half of the paste.
- Heat olive oil in a pan, add cumin seeds and let'em spatter.
- Let us start roasting our eggplants in the oil and cover till cooked, ensure that you turn the eggplants and cook well from all sides.
- Once both sides are cooked, put the remaining paste and cook for another 10mins on a low flame to prevent from burning.
- Once cooked garnish with cilantro and serve hot with a Roti or Parantha.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1287g | |
| Recipe makes 4 servings | |
| Calories 401 | |
| Calories from Fat 97 | 24% |
| Total Fat 11.15g | 14% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 2951mg | 84% |
| Total Carbs 76.29g | 20% |
| Dietary Fiber 43.0g | 143% |
| Sugars 31.24g | 21% |
| Protein 13.74g | 22% |
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