Cooking the eggplant: Poke the eggplants (say 2, medium sized ones) with a knife, and insert slivers of garlic in the slits. The eggplant can be roasted either in a conv. oven, a microwave, or ideally, on a slow charcoal grill. When they are done (they become kinda limp), peel, and mash up the insides. Use a knife to cut up the long fibres. Seasoning: In a wok, heat some oil, and add chopped onions, and chopped ginger. Fry till the onions are semi-browned, and then add the mashed eggplant. Add salt, and pepper to taste. Season with lots of chopped cilantro (coriander leaves). Since the eggplant is already cooked, you need not cook for long in the wok... just long enough to mix things up good. A tomato or two chopped fine, and added with the eggplant also tastes good. Alternative sesoning: Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the mashed eggplant, and a few table spoons of mustard oil. The mustard oil gives a nice tangy taste. Look for mustard oil in your nearest Indian grocery store. (Salt and pepper too.)
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|Serving Size: 1 Serving (1096g)|
|Recipe Makes: 1|
|Calories from Fat: 19 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 21.9mg||1 %|
|Potassium 2520.8mg||66 %|
|Total Carbohydrate 62.5g||18 %|
|Dietary Fiber 37.3g||149 %|
|Sugars, other 25.2g|
|Protein 11.1g||16 %|
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Calories per serving: 263
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