Directions:
- Split the eggplants in half lengthwise.
- Cut crosswise as well to fit the pan if you need too.
- In a frying pan heat a portion of the oil and butter, salt the eggplants lightly and fry the on both sides until well browned and cooked through.
- Repeat with the remaining oil and butter and eggplants until all are cooked. Let cool, then arrange on a serving plate.
- Make the sauce by pureeing the walnuts, garlic, water, yogurt, coriander, vinegar, and sugar.
- Taste the sauce and correct the consistency (it shouldn’t be too thick, probably a little thinner than in my picture) and the flavours (it should be well balanced between sweet and sour).
- Pour the sauce over the eggplants and garnish with some sprigs of fresh coriander.
- The sauce can also be made with pomegranate juice and garnished with pomegranate seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 649.44 Kcal (2719 kJ) | ||
| Calories from fat | 430.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.88g | 74% | |
|---|---|---|---|
| Cholesterol | 26.59mg | 9% | |
| Sodium | 38.47mg | 2% | |
| Potassium | 1943.7mg | 41% | |
| Total Carbs | 46.81g | 16% | |
| Sugars | 27.47g | 110% | |
| Dietary Fiber | 22.66g | 91% | |
| Protein | 19.59g | 39% | |
| Vitamin C | 40mg | 67% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.3mg | 19% | |
| Calcium | 184.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 84.83 Kcal (355 kJ) | ||
| Calories from fat | 56.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 74% | |
|---|---|---|---|
| Cholesterol | 3.47mg | 9% | |
| Sodium | 5.02mg | 2% | |
| Potassium | 253.88mg | 41% | |
| Total Carbs | 6.11g | 16% | |
| Sugars | 3.59g | 110% | |
| Dietary Fiber | 2.96g | 91% | |
| Protein | 2.56g | 39% | |
| Vitamin C | 5.2mg | 67% | |
| Iron | 0.4mg | 19% | |
| Calcium | 24.1mg | 18% | |
* 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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