Spicy eggplant dish - this is originally from Kurma Dasa's awesome cookbook, a great source for vegie recipes. We've modified for more common ingredients and to not deep-fry (reducing the oil use a bit).
Place the tomatoes and whole chilies in a blender or food processor. Blend until smooth, remove the puree and set aside.
Brush the eggplant with oil and grill until soft and golden-brown.
Heat another pan or wok over moderate heat. Add the 2 tablespoons oil. When hot, drop in the ginger and lemon verbena. Saute for one minute, or until fragrant. Add the curry leaves, fry momentarily, then add the tomato puree. Cook the tomatoes for 5 or 10 minutes, or until thick and saucy.
Add the sugar and salt, stir to dissolve, and gently fold in the eggplant pieces. Serve hot.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 66 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.2mg | 0 % | |
Potassium 364.5mg | 10 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 19g | ||
Protein 1.6g | 2 % | |
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: 148
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