Directions:
- Roast the eggplant over an open flame until the flesh is soft
- Use a knife or a fork to peel the roasted skin off the flesh
- Saute the onions ginger garlic in the oil until soft, adding water to reduce the need for oil
- Add a paste made from the spices and salt and a little bit of water and mix well
- Add the flesh of the eggplant and cook until the mixture is evenly distributed and all the flesh is soft all the way through
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.62 Kcal (333 kJ) | ||
| Calories from fat | 15.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Sodium | 631.66mg | 26% | |
| Potassium | 417.83mg | 9% | |
| Total Carbs | 15.28g | 5% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 1.4mg | 8% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.45 Kcal (203 kJ) | ||
| Calories from fat | 9.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 3% | |
|---|---|---|---|
| Sodium | 384.4mg | 26% | |
| Potassium | 254.27mg | 9% | |
| Total Carbs | 9.3g | 5% | |
| Sugars | 3.9g | 26% | |
| Dietary Fiber | 3.26g | 21% | |
| Protein | 1.37g | 5% | |
| Vitamin C | 4.9mg | 14% | |
| Iron | 0.9mg | 8% | |
| Calcium | 25.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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