Directions:
- Peel and cut eggplant and potatoes into similar-sized wedges.
- Put the oil in skillet. Heat.
- Add chiles, garlic, mustard, and cumin.
- Cook a couple of minutes.
- Add potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt & pepper, and cover.
- Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften.
- Remove the cover and raise the heat to medium-high.
- Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
- Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown.
- Stir in the lemon juice, taste and adjust the seasoning, then serve at room temperature or hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 837.63 Kcal (3507 kJ) | ||
| Calories from fat | 92.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 16% | |
|---|---|---|---|
| Sodium | 518.05mg | 22% | |
| Potassium | 3756.58mg | 80% | |
| Total Carbs | 175.27g | 58% | |
| Sugars | 53.98g | 216% | |
| Dietary Fiber | 39.24g | 157% | |
| Protein | 20.75g | 42% | |
| Vitamin C | 63.6mg | 106% | |
| Vitamin A | 6.2mg | 207% | |
| Iron | 8mg | 44% | |
| Calcium | 303.6mg | 30% | |
| Amount Per 100 g | |||
| Calories | 60.75 Kcal (254 kJ) | ||
| Calories from fat | 6.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 16% | |
|---|---|---|---|
| Sodium | 37.57mg | 22% | |
| Potassium | 272.45mg | 80% | |
| Total Carbs | 12.71g | 58% | |
| Sugars | 3.91g | 216% | |
| Dietary Fiber | 2.85g | 157% | |
| Protein | 1.51g | 42% | |
| Vitamin C | 4.6mg | 106% | |
| Vitamin A | 0.4mg | 207% | |
| Iron | 0.6mg | 44% | |
| Calcium | 22mg | 30% | |
* 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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