Try this Begun Kalia - Colorful Eggplant recipe, or contribute your own.
Suggest a better descriptionCut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant pieces until brown and tender. Drain on paper towels. In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon, cinnamon. Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt. Reduce heat and simmer for 2-3 minutes. Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat. Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish. From: _Sampling the cuisine of India_ by Sambhu Banik
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 107 | ||
Calories from Fat: 59 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 428.4mg | 15 % | |
Potassium 165.2mg | 4 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9.8g | ||
Protein 2.2g | 3 % | |
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: 107
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