Try this Eggplant with Yogurt recipe, or contribute your own.
Suggest a better descriptionThis is a fairly simple Eggplant dish made with yogurt. If you arent crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes. Just before serving, stir in the yogurt and sugar. Serve with (but not necessarily ON) basmati rice. Ken \ CA
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 153 | ||
Calories from Fat: 96 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.7mg | 0 % | |
Potassium 214.5mg | 6 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 11.7g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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