Directions:
- Cut eggplants into 1/2-inch cubes.
- Heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits.
- Add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture.
- Cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.45 Kcal (638 kJ) | ||
| Calories from fat | 96.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.76g | 17% | |
|---|---|---|---|
| Sodium | 879.92mg | 37% | |
| Potassium | 482.95mg | 10% | |
| Total Carbs | 13.53g | 5% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 0.6mg | 3% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 69.78 Kcal (292 kJ) | ||
| Calories from fat | 44.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 17% | |
|---|---|---|---|
| Sodium | 402.76mg | 37% | |
| Potassium | 221.05mg | 10% | |
| Total Carbs | 6.19g | 5% | |
| Sugars | 3.74g | 33% | |
| Dietary Fiber | 2.24g | 20% | |
| Protein | 1.04g | 5% | |
| Vitamin C | 6.2mg | 23% | |
| Iron | 0.3mg | 3% | |
| Calcium | 14.2mg | 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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