Directions:
- In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.
- In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
- Remove skillet from heat and let eggplant stand, covered, 5 minutes.
- Serve eggplant sprinkled with fresh coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.51 Kcal (731 kJ) | ||
| Calories from fat | 107.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 1175.44mg | 49% | |
| Potassium | 515.34mg | 11% | |
| Total Carbs | 16.66g | 6% | |
| Sugars | 10.88g | 44% | |
| Dietary Fiber | 6.08g | 24% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 14.1mg | 24% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 9% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 59.77 Kcal (250 kJ) | ||
| Calories from fat | 36.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 18% | |
|---|---|---|---|
| Cholesterol | 10.46mg | 10% | |
| Sodium | 402.63mg | 49% | |
| Potassium | 176.52mg | 11% | |
| Total Carbs | 5.71g | 6% | |
| Sugars | 3.73g | 44% | |
| Dietary Fiber | 2.08g | 24% | |
| Protein | 0.87g | 5% | |
| Vitamin C | 4.8mg | 24% | |
| Iron | 0.5mg | 9% | |
| Calcium | 23.2mg | 7% | |
* 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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