Directions:
- Cut eggplant into rounds about 1/3 thick. Do not peel them. Dip them in olive oil and cook under a broiler until browned, turning once. They do not need to be soft...they will cook more later.
- In a large skillet, fry the garlic in 2 tbsp oil for a few seconds, then remove from heat. Add the ginger, cumin, cayenne, honey, lemon juice and water.
- Put the eggplant slices in the skillet and cook over low heat for about 10 minutes, or until the slices are soft and have absorbed the sauce. Add a little water if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.34 Kcal (2493 kJ) | ||
| Calories from fat | 140.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.58g | 24% | |
|---|---|---|---|
| Sodium | 23.87mg | 1% | |
| Potassium | 1217.09mg | 26% | |
| Total Carbs | 119.8g | 40% | |
| Sugars | 105.31g | 421% | |
| Dietary Fiber | 14.13g | 57% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 2.3mg | 13% | |
| Calcium | 110.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 76.84 Kcal (322 kJ) | ||
| Calories from fat | 18.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 24% | |
|---|---|---|---|
| Sodium | 3.08mg | 1% | |
| Potassium | 157.1mg | 26% | |
| Total Carbs | 15.46g | 40% | |
| Sugars | 13.59g | 421% | |
| Dietary Fiber | 1.82g | 57% | |
| Protein | 0.73g | 11% | |
| Vitamin C | 3.2mg | 42% | |
| Iron | 0.3mg | 13% | |
| Calcium | 14.3mg | 11% | |
* 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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