Try this Mashed Aubergines (Nam Prik Makhua Yao) recipe, or contribute your own.
Suggest a better descriptionPeel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 6 | ||
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Calories: 297 | ||
Calories from Fat: 144 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 187.4mg | 6 % | |
Potassium 820.4mg | 22 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 15.5g | ||
Protein 19.4g | 28 % | |
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: 297
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