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Ingredients
- 1 lrg Eggplant
- 1 x Green chili - thinly sliced
- 1 pch Asafoetida, (optional)
- 1 tsp Mustard seed
- 2 tsp Salt
- 1 med Onion, minced Fresh cilantro, minced-- "a Healthy amount" Vegetable oil for frying
Directions
- The eggplant should be grilled first to give the dish a nice smokey flavor.
- You can do this either by putting the whole eggplant on an outdoor grill and turning a couple of times, or possibly you can grill it on a gas range. First remove the stems and leaves so
- they will not burn. Put down some tin foil in the well of the burner to catch the juice that will come out. Place the metal burner on top and grill the eggplant directly on it. The outside of the eggplant will burn as the inside cooks, turn it frequently
- . Once cooked, let it cold till you can comfortably handle it. Peel the skin off-this should be easy because it is burnt, but if a little bit of skin sticks, which's fine.
- Heat about a Tbsp. of oil in a frying pan or possibly wok. Do not let it get too warm, though-because you want the heat on low as you add in the mustard seeds.
- Let the seeds pop gently in the oil, then add in the onion. Fry till translucent/soft. Add in the eggplant, as
- afetida, green chili, and salt.
- Fry for 5-10 min. Add in the minced cilantro about a minute before serving. Enjoy with flat bread (naan or possibly chapatis) or possibly plain old pita. Yum!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 518g | |
| Calories 157 | |
| Calories from Fat 15 | 10% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4665mg | 194% |
| Potassium 1133mg | 32% |
| Total Carbs 34.65g | 9% |
| Dietary Fiber 15.3g | 51% |
| Sugars 14.82g | 10% |
| Protein 6.32g | 10% |
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