Directions:
- Roast the eggplant in a 400°F oven for 45 minutes or until soft.
- While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
- Saute for 5 more minutes.
- Cool and scoop the eggplant from the peel.
- Mash or blend until smooth.
- Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
- Serve warm with toasted pita or naan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.42 Kcal (513 kJ) | ||
| Calories from fat | 33.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 6% | |
|---|---|---|---|
| Sodium | 54.51mg | 2% | |
| Potassium | 749.1mg | 16% | |
| Total Carbs | 20.96g | 7% | |
| Sugars | 12.47g | 50% | |
| Dietary Fiber | 8.69g | 35% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 66.2mg | 110% | |
| Iron | 0.9mg | 5% | |
| Calcium | 41.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.7 Kcal (154 kJ) | ||
| Calories from fat | 10.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 6% | |
|---|---|---|---|
| Sodium | 16.34mg | 2% | |
| Potassium | 224.54mg | 16% | |
| Total Carbs | 6.28g | 7% | |
| Sugars | 3.74g | 50% | |
| Dietary Fiber | 2.61g | 35% | |
| Protein | 1.12g | 7% | |
| Vitamin C | 19.8mg | 110% | |
| Iron | 0.3mg | 5% | |
| Calcium | 12.3mg | 4% | |
* 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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