Directions:
- Peel the eggplant and cut it lengthwise in half. (Cut it in half again if you are using a large eggplant.) Lightly salt and leave it to drain in a colander for half an hour. Rinse and pat it dry with paper towel, or leave to dry it overnight. (Eggplant will ‘sweat’ when salted, don’t be scared!).
- Fry the eggplant in oil until it is lightly colored. Remove and keep to the side.
- Put 2 tablespoons of oil in a deep pot and fry the onion, adding the meat, pepper turmeric and tomato paste. Sauté until the onion is lightly colored.
- Add water and let it simmer until the meat is tender. Add more water if its required (if the dish doesn’t look liquidly then it will need more water).
- When the meat is tender, add the eggplant, sugar, lemon, and salt to taste. Let the mixture boil for another few minutes. Taste and adjust the seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.72 Kcal (2038 kJ) | ||
| Calories from fat | 235.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.19g | 40% | |
|---|---|---|---|
| Cholesterol | 82.76mg | 28% | |
| Sodium | 106.72mg | 4% | |
| Potassium | 1472.47mg | 31% | |
| Total Carbs | 40.29g | 13% | |
| Sugars | 26.59g | 106% | |
| Dietary Fiber | 11.23g | 45% | |
| Protein | 24.65g | 49% | |
| Vitamin C | 36mg | 60% | |
| Iron | 4.6mg | 26% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 99.43 Kcal (416 kJ) | ||
| Calories from fat | 48.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 40% | |
|---|---|---|---|
| Cholesterol | 16.91mg | 28% | |
| Sodium | 21.8mg | 4% | |
| Potassium | 300.79mg | 31% | |
| Total Carbs | 8.23g | 13% | |
| Sugars | 5.43g | 106% | |
| Dietary Fiber | 2.29g | 45% | |
| Protein | 5.04g | 49% | |
| Vitamin C | 7.3mg | 60% | |
| Iron | 0.9mg | 26% | |
| Calcium | 16.4mg | 8% | |
* 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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