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Pot Roasted Eggplant With Tomatoes And Cumin Recipe

Pot Roasted Eggplant With Tomatoes And Cumin Recipe

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Pot Roasted Eggplant With Tomatoes And Cumin

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Ingredients

Count

Nutrition

558

Calories

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Ingredients:

Serving

Directions:

Heat a cast iron frying pan over med-high heat. Prick the eggplant & put in pan...cover and cook until charred on the outside...about 40 mins.
Transfer the eggplant to a colander and set in the sink. Using a sharp knife split the eggplant length wise and let it drain about 10 mins.
Scrape flesh into a bowl discarding skin and seeds. Mash to a pulp and transfer to a large skillet. Mix all together with the rest of the ingredients and cook until all liquid is gone. Season with lemon juice and s/p.
Serve with pita bread, crackers. french bread is good too.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	557.78 Kcal (2335 kJ)
Calories from fat	389.06 Kcal
		% Daily Value*
Total Fat	43.23g	67%
Sodium	31.38mg	1%
Potassium	1670.92mg	36%
Total Carbs	42.5g	14%
Sugars	24.01g	96%
Dietary Fiber	17.69g	71%
Protein	8.1g	16%
Vitamin C	55.4mg	92%
Vitamin A	0.1mg	3%
Iron	3mg	16%
Calcium	120.6mg	12%

Amount Per 100 g
Calories	80.28 Kcal (336 kJ)
Calories from fat	55.99 Kcal
		% Daily Value*
Total Fat	6.22g	67%
Sodium	4.52mg	1%
Potassium	240.48mg	36%
Total Carbs	6.12g	14%
Sugars	3.45g	96%
Dietary Fiber	2.55g	71%
Protein	1.17g	16%
Vitamin C	8mg	92%
Iron	0.4mg	16%
Calcium	17.4mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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