Directions:
- Wipe the eggplants and remove the stalks; cut into bite size pieces.
- Fry the eggplant in the oil for about 5 minutes, or until brown.
- Drain on paper towels.
- Fry the cumin and fennel seeds for about 2 minutes, stirring constantly.
- Stir in the chopped tomatoes, grated ginger, crushed garlic, coriander, cardamom and vegetable broth; simmer for about 20 minutes until the mixture thickens to your desired consistency.
- Return the eggplant pieces to the pan and heat through.
- Serve eggplant garnished with freshly chopped coriander leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.76 Kcal (669 kJ) | ||
| Calories from fat | 44.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 329.28mg | 14% | |
| Potassium | 934.13mg | 20% | |
| Total Carbs | 27.04g | 9% | |
| Sugars | 13.85g | 55% | |
| Dietary Fiber | 9.1g | 36% | |
| Protein | 5.11g | 10% | |
| Vitamin C | 23.7mg | 40% | |
| Iron | 1.3mg | 7% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.72 Kcal (162 kJ) | ||
| Calories from fat | 10.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 8% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 79.81mg | 14% | |
| Potassium | 226.4mg | 20% | |
| Total Carbs | 6.55g | 9% | |
| Sugars | 3.36g | 55% | |
| Dietary Fiber | 2.21g | 36% | |
| Protein | 1.24g | 10% | |
| Vitamin C | 5.8mg | 40% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14.7mg | 6% | |
* 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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