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The Kerala Dinner, Part 3. Pickled Eggplant The Make Ahead, Take Away Treat! Recipe

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The Kerala Dinner, Part 3. Pickled Eggplant The Make Ahead, Take Away Treat!
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Ingredients

  • In a food processor puree either 1/3 of a can of chopped tomatoes or 2 medium sized tomatoes
  • 1 tsp of fennel seed
  • 1/2 tsp of kalonji (also known as black onion/nigella seed)
  • When the seeds start to pop, toss in the tomato paste mixture along with:
  • 1 Tbs ground coriander
  • 1/4 tsp ground turmeric
  • 1/2 tsp cayenne
  • 1 tsp salt
  • The rest of the chopped tomatoes (about 3 or 4 more depending on size if you are using fresh)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 14g
Calories 27  
Calories from Fat 12 44%
Total Fat 1.4g 2%
Saturated Fat 0.11g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2329mg 97%
Potassium 130mg 4%
Total Carbs 4.66g 1%
Dietary Fiber 3.3g 11%
Sugars 0.11g 0%
Protein 1.09g 2%
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