Directions:
- Preheat oven to 450 then place eggplant on medium baking sheet and bake 30 minutes.
- Remove from heat then cool, peel and chop.
- Heat oil in a medium saucepan over medium heat.
- Mix in cumin seeds and onion then cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder and tomato into saucepan and cook 1 minute.
- Stir in yogurt then mix in eggplant and jalapeno then season with salt.
- Cover and cook 10 minutes over high heat.
- Remove cover then reduce heat to low and continue cooking 5 minutes.
- Garnish with cilantro to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.9 Kcal (364 kJ) | ||
| Calories from fat | 48.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 1% | |
| Sodium | 400.99mg | 17% | |
| Potassium | 286.51mg | 6% | |
| Total Carbs | 8.76g | 3% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 47.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 63.3 Kcal (265 kJ) | ||
| Calories from fat | 35.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 8% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 1% | |
| Sodium | 292.11mg | 17% | |
| Potassium | 208.71mg | 6% | |
| Total Carbs | 6.38g | 3% | |
| Sugars | 3.82g | 21% | |
| Dietary Fiber | 2.34g | 13% | |
| Protein | 1.37g | 4% | |
| Vitamin C | 5.6mg | 13% | |
| Iron | 0.4mg | 3% | |
| Calcium | 34.5mg | 5% | |
* 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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