Directions:
- Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F Roast until they are tender, about 30-40min or until the flesh yields easily to pressure.
- Remove the pulp, peel and mash.
- Heat oil, add onion and cook until golden brown.
- Add garlic, chilis and all the dry spices listed.
- Add tomato and cook, stirring, till tomato gets pulpy, about 10mins.
- Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min.
- Stir in the cream and garnish with chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.72 Kcal (468 kJ) | ||
| Calories from fat | 71.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.92g | 12% | |
|---|---|---|---|
| Cholesterol | 11.99mg | 4% | |
| Sodium | 11.92mg | 0% | |
| Potassium | 363.73mg | 8% | |
| Total Carbs | 9.86g | 3% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 45.4mg | 76% | |
| Iron | 0.6mg | 3% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67 Kcal (281 kJ) | ||
| Calories from fat | 42.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.75g | 12% | |
|---|---|---|---|
| Cholesterol | 7.19mg | 4% | |
| Sodium | 7.15mg | 0% | |
| Potassium | 218.14mg | 8% | |
| Total Carbs | 5.91g | 3% | |
| Sugars | 3.31g | 22% | |
| Dietary Fiber | 2.09g | 14% | |
| Protein | 1.18g | 4% | |
| Vitamin C | 27.2mg | 76% | |
| Iron | 0.3mg | 3% | |
| Calcium | 19.1mg | 3% | |
* 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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