Directions:
- Cut eggplants in half.
- Rub some oil over the cut side of the eggplant.
- Roast or broil, until the skin is lightly burned, and the eggplant is completely soft (12-15 minutes).
- Peel eggplant.
- Put pulp into a bowl, and mash with a potato masher.
- Add onion, garlic, chilies, salt, cilantro, and 1/2 tsp oil, and mix very well.
- Heat remaining oil in a frying pan.
- Add eggplant mixture, and fry for 3-5 minutes , until fairly dry.
- Serve alone, or with basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.84 Kcal (414 kJ) | ||
| Calories from fat | 5.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 1% | |
|---|---|---|---|
| Sodium | 598.35mg | 25% | |
| Potassium | 702.66mg | 15% | |
| Total Carbs | 21.97g | 7% | |
| Sugars | 11.84g | 47% | |
| Dietary Fiber | 8.35g | 33% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 63.8mg | 106% | |
| Iron | 0.4mg | 2% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 32.95 Kcal (138 kJ) | ||
| Calories from fat | 1.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 1% | |
|---|---|---|---|
| Sodium | 199.48mg | 25% | |
| Potassium | 234.26mg | 15% | |
| Total Carbs | 7.33g | 7% | |
| Sugars | 3.95g | 47% | |
| Dietary Fiber | 2.78g | 33% | |
| Protein | 1.16g | 7% | |
| Vitamin C | 21.3mg | 106% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.1mg | 4% | |
* 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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