Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin. Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken. Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally. When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve. (The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.) Chuck Narad -- diver/adventurer/engineer
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (788g)|
|Recipe Makes: 1|
|Calories from Fat: 228 (44%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 64mg||20 %|
|Sodium 130.5mg||4 %|
|Potassium 1922.8mg||51 %|
|Total Carbohydrate 66.9g||20 %|
|Dietary Fiber 22.1g||88 %|
|Sugars, other 44.9g|
|Protein 14.5g||21 %|
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: 514
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!