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Ingredientes
- 2 med Eggplants, halved
- 1/2 c. Finely minced onion
- 2 x Green chilies, minced
- 1/4 tsp Salt
- 1/4 c. Cilantro, minced
- 1 Tbsp. Ghee
- 1/2 tsp Oil
Direcciones
- Rub the ghee over the cut side of the eggplant. Roast till the skin is lightly burned. The eggplant should be completely soft & tender.
- Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 min. The mix should be fairly dry.
- Chakravarti & Morizot, "Not Everything we Eat is Curry"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 40 | 30% |
| Total Fat 4.47g | 6% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.02g | |
| Cholesterol 8mg | 3% |
| Sodium 155mg | 6% |
| Potassium 897mg | 26% |
| Total Carbs 23.35g | 6% |
| Dietary Fiber 12.6g | 42% |
| Sugars 9.89g | 7% |
| Protein 4.11g | 7% |
