1. Brush egggplant with oil and broil or roast til brown (see my Eggplant Parmiagiana recipe for best way to do this--involves microwaving first then roasting.)
2. Brown onion til light brown. Add cooked eggplant, 1 tsp salt, tomato sauce, pepper, green pepper and water.
3. Cook slowly, uncovered, until eggplant is tender (10-15 minutes), adding more water if necessary but evaporating it down so the sauce is thick when the eggplant is cooked..
4. In a bowl, combine yogurt, garlic and salt to taste (chaka)
To serve, spread 1/2 of chaka on a platter. Arrange eggplant and top, then top with remaining chaka. Sprinkle remaining sauce over that and sprinkle with mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (825g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 280 (57%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||42 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 7.4mg||2 %|
|Sodium 1219.7mg||42 %|
|Potassium 2016.9mg||53 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 30.2g|
|Protein 14.1g||20 %|
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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: 495
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