Directions:
- Pour the oil in a shallow pan and heat.
- Halve the eggplants and cook in the oil until they they colour and soften slightly.
- Remove and drain on paper towel.
- Add the onions and let cook over a low heat until golden and translucent.
- Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
- Keep going until you have a thick paste.
- Stir the paste into the onions and cook for a few more minutes.
- Quarter the tomatoes and add them to the mixture.
- Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
- Stir in the coriander leaves and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 656.03 Kcal (2747 kJ) | ||
| Calories from fat | 97.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Sodium | 19664.68mg | 819% | |
| Potassium | 976.58mg | 21% | |
| Total Carbs | 115.33g | 38% | |
| Sugars | 14.17g | 57% | |
| Dietary Fiber | 7.99g | 32% | |
| Protein | 4.97g | 10% | |
| Vitamin C | 73mg | 122% | |
| Iron | 2.2mg | 12% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 125.57 Kcal (526 kJ) | ||
| Calories from fat | 18.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 17% | |
|---|---|---|---|
| Sodium | 3763.94mg | 819% | |
| Potassium | 186.92mg | 21% | |
| Total Carbs | 22.07g | 38% | |
| Sugars | 2.71g | 57% | |
| Dietary Fiber | 1.53g | 32% | |
| Protein | 0.95g | 10% | |
| Vitamin C | 14mg | 122% | |
| Iron | 0.4mg | 12% | |
| Calcium | 16.9mg | 9% | |
* 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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