Directions:
- Preheat oven to 450°F.
- Place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender.
- Remove from heat; cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat.
- Mix in the cumin seeds and onion.
- Cook and stir until onion is tender.
- Mix in ginger and garlic pastes, curry powder, and tomato into the saucepan and cook for 1 minute.
- Stir in the yogurt.
- Mix in eggplant and jalapenjo, and season with salt.
- Cover and cook 10 minutes on high heat.
- Remove the cover, reduce heat to low, and cook for about 5 more minutes.
- Garnish with 1/4 bunch of chopped cilantro if desired and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.57 Kcal (522 kJ) | ||
| Calories from fat | 63.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 610.29mg | 25% | |
| Potassium | 410.55mg | 9% | |
| Total Carbs | 12.3g | 4% | |
| Sugars | 7.28g | 29% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 4.76g | 10% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 0.6mg | 3% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 61.11 Kcal (256 kJ) | ||
| Calories from fat | 31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 11% | |
|---|---|---|---|
| Cholesterol | 0.73mg | 0% | |
| Sodium | 299.38mg | 25% | |
| Potassium | 201.4mg | 9% | |
| Total Carbs | 6.03g | 4% | |
| Sugars | 3.57g | 29% | |
| Dietary Fiber | 2.23g | 18% | |
| Protein | 2.33g | 10% | |
| Vitamin C | 5.2mg | 18% | |
| Iron | 0.3mg | 3% | |
| Calcium | 29.4mg | 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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