fire roasted eggplant with tomato and Indian spices
Roast the whole eggplant in fire directly until the skin is black and peeling off. The intention is not to cook the eggplant, but to get the skin burnt with a nice flavor. Once the skin is black, put the eggplant into the microwave for 4 to 5 minutes to soften the rest of the eggplant. Remove and allow to cool. Once cool, peel off the bulk of the skin and chop the eggplant into bits (usually it just falls apart on it's own)
In a bit of oil, add the cumin seeds let the pop a little, then add the onions. Let them get just brown and then add the tomato and the rest of the spices. Add in the eggplant and cook until flavors have mixed through.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 14 | ||
Calories from Fat: 2 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.6mg | 0 % | |
Potassium 106.8mg | 3 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.1g | ||
Protein 0.5g | 1 % | |
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: 14
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