Directions:
- Peel the eggplant and cut lenghtwise or into thin rounds. Sprinkle the slices generously with salt and stack them in a pile to drain for 10 minute Rinse in cold water and dry. Saute the eggplant in hot oil until glazed and golden on both sides. Arrange the tomato slices over the eggplant. Add the hot water and cook ,uncovered,over medium heat for 30 min or until the eggplant is soft and glazed with a rich ,brown gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.72 Kcal (1171 kJ) | ||
| Calories from fat | 245.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.25g | 42% | |
|---|---|---|---|
| Sodium | 5.52mg | 0% | |
| Potassium | 396.55mg | 8% | |
| Total Carbs | 9.14g | 3% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 10.2mg | 17% | |
| Calcium | 17.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.32 Kcal (537 kJ) | ||
| Calories from fat | 112.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 42% | |
|---|---|---|---|
| Sodium | 2.53mg | 0% | |
| Potassium | 181.91mg | 8% | |
| Total Carbs | 4.19g | 3% | |
| Sugars | 2.88g | 25% | |
| Dietary Fiber | 1.84g | 16% | |
| Protein | 0.79g | 3% | |
| Vitamin C | 4.7mg | 17% | |
| Calcium | 8.2mg | 2% | |
* 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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