Receta Eggplant with Sweet Potato

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“Eggplant is the king of all vegetables, that’s why it has a crown on its head.”

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2
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Ingredientes

Cost per serving $1.46 view details
  • 2 cups fully peeled sweet potato cut into 1″ pieces
  • 4 cups roughly peeled eggplant cut into 1″ pieces
  • 1/2 tomato cut into 1″ pieces
  • 1 tsp fresh ginger
  • 1 tsp fresh garlic
  • 1 tsp dry coriander powder
  • 1 tsp sugar (optional)
  • 1/4 tsp turmeric (fresh or powder)
  • 1/2 tsp mustard seeds
  • pinch hing/asafoetida
  • 2 oz water
  • salt
  • oil
  • red chili powder (optional)
  • cilantro for garnishment

Direcciones

  1. Prep the eggplant by peeling half of the outer layer and cutting into 1″ cubes.
  2. Prep the sweet potato by fully peeling the outer layer and cutting into 1″ cubes (you can do larger or smaller based on personal preference).
  3. Heat oil in a traditional pressure cooker.
  4. Add mustard seeds to the hot oil and let them pop. Once they are done, add a pinch of hing (about 1/2 teaspoon).
  5. Immediately add sweet potato, eggplant, water, and tomatoes.
  6. Add the remaining ingredients and then mix the contents.
  7. Close the lid and allow two whistles to blow. Remove from the heat and allow the pressure cooker to cool completely before opening.
  8. Open the lid, garnish with cilantro, and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 278g
Recipe makes 2 servings
Calories 135  
Calories from Fat 6 4%
Total Fat 0.77g 1%
Saturated Fat 0.1g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 58mg 2%
Potassium 699mg 20%
Total Carbs 31.06g 8%
Dietary Fiber 8.2g 27%
Sugars 9.69g 6%
Protein 3.42g 5%
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