Directions:
- Halve the eggplants and brush them with 3 tablespoons of oil.
- Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften.
- Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle.
- Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through.
- Stir in the lime juice.
- Place the eggplant in a bowl and pour over the sauce.
- Serve with rice or cut the eggplants and serve as part of a banquet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.27 Kcal (1454 kJ) | ||
| Calories from fat | 153.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.03g | 26% | |
|---|---|---|---|
| Sodium | 155.03mg | 6% | |
| Potassium | 1377.47mg | 29% | |
| Total Carbs | 48.12g | 16% | |
| Sugars | 24.92g | 100% | |
| Dietary Fiber | 14.14g | 57% | |
| Protein | 8.98g | 18% | |
| Vitamin C | 97.6mg | 163% | |
| Iron | 2.9mg | 16% | |
| Calcium | 116.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 64.57 Kcal (270 kJ) | ||
| Calories from fat | 28.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 26% | |
|---|---|---|---|
| Sodium | 28.82mg | 6% | |
| Potassium | 256.11mg | 29% | |
| Total Carbs | 8.95g | 16% | |
| Sugars | 4.63g | 100% | |
| Dietary Fiber | 2.63g | 57% | |
| Protein | 1.67g | 18% | |
| Vitamin C | 18.2mg | 163% | |
| Iron | 0.5mg | 16% | |
| Calcium | 21.7mg | 12% | |
* 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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