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Ingredientes
- 1 lrg purple eggplant, (skin texture should be hard)
- 1 med onion, minced
- 2 x tomatos, (preferably plum tomatos)
- 2 x cloves garlic, up to 3 (optional/or possibly more acc. to taste)
- 1 tsp any generic indian, up to 2 masala pwdr
- 1 Tbsp. lemon juice
Direcciones
- X Warm pepper (eg. jalepeno) Acc to taste x Salt x Cilantro, minced for Garnish x Cumin seeds 1tsp x Turmeric pwdr 1 t (opt)
- Grill the eggplant (lightly oiled) on an open flame, turning it around fhen skin is charred...skin should turn completely black.
- (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a warm skillet, at max heat)
- peel, cold slightly. mash with a fork.
- Heat 2 tablesp. (or possibly 1) oil. Fry cumin seeds, minced onion and crushed garlic with turmeric added. Add in half of minced tomatos. Fry some more! add in mashed eggplant. Add in salt and masala pwdr (spice pwdr) and warm peppers. cook on low heat for about 5-7 mts. Let cold slightly and then add in lemon juice.
- Garnish with remaining minced tomatos and cilantro.
- I usually serve it with warm parathas or possibly in a healthy pinch, pita bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 3 servings | |
| Calories 54 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 435mg | 12% |
| Total Carbs 12.62g | 3% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.43g | 4% |
| Protein 2.07g | 3% |
