Try this SCD Anjoo’s Aubergines recipe, or contribute your own.
Suggest a better descriptionCut the eggplants into thin rounds. Salt the rounds and let them stand in a bowl for 45 minutes to drain their juices. Pat the pieces dry and cut the rounds into quarters.
In a large skillet over medium heat, heat the butter and sauté the garlic and onion for 4 to 5 minutes. Add the cumin, coriander, curry, and chili powders. Stir in the eggplant and then the tomatoes.
Cook until the eggplant is done, 25 to 30 minutes. YIELD: 5 to 6 servings
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Serving Size: 1 (34g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 22 | ||
Calories from Fat: 3 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 79.4mg | 2 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.6g | ||
Protein 0.8g | 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: 22
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