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Ingredientes
- 1/4 c. Vegetable oil
- 1 med Onion, minced
- 4 x Bay leaves crumbled
- 1 lrg Eggplant
- 1/2 tsp Chili pwdr
- 1/2 tsp Salt
- 1Â 3/4 c. Canned tomatoes
- 2 Tbsp. Red wine vinegar
- 1/2 tsp Caraway seeds, bruised
- 1/4 c. Lemon juice
Direcciones
- Heat oil in a skillet, add in onion & bay leaves & cook 4 to 5 min, stirring occasionally. Meanwhile, peel the eggplant, slice it then dice. Add in pcs to skillet. Add in rest of the ingredients. Raise heat until mix begins to simmer then cover, reduce heat & simmer 20 min til the eggplant is very tender.
- Ismail Merchant, "Indian Cuisine"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 127 | 64% |
| Total Fat 14.35g | 18% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 1mg | 0% |
| Sodium 454mg | 19% |
| Potassium 667mg | 19% |
| Total Carbs 18.08g | 5% |
| Dietary Fiber 7.6g | 25% |
| Sugars 8.08g | 5% |
| Protein 3.13g | 5% |
