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Ingredientes
- Bayngan Barta (Roasted Eggplant and Onions)
- 1 large eggplant
- 1/4 cup vegetable oil
- 4-5 large onions, diced (equal to the amount of eggplant pulp)
- 2 tomatoes, chopped
- 1 tsp turmeric
- 1 tsp Spanish paprika
- 1 tsp garam masala
- salt (to taste)
- pierce eggplant and roast at 450-degrees for 45 minutes
- remove eggplant skin and chop the pulp
- heat oil and saute onions on medium until onions are translucent
View Full Recipe at The Haggis and The Herring
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1197g | |
| Calories 956 | |
| Calories from Fat 562 | 59% |
| Total Fat 63.62g | 80% |
| Saturated Fat 6.87g | 27% |
| Trans Fat 1.41g | |
| Cholesterol 25mg | 8% |
| Sodium 342mg | 14% |
| Potassium 2280mg | 65% |
| Total Carbs 85.99g | 23% |
| Dietary Fiber 26.0g | 87% |
| Sugars 37.92g | 25% |
| Protein 21.69g | 35% |
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