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This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, ‘mush’ when finished, but it’s good.
Ingredients
- 1 eggplant
- 1 teaspoon vegetable oil
- 1 medium onion, chopped
- 2 roma (plum) tomatoes, chopped
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 sprigs chopped fresh cilantro
Directions
Step 1
Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
Step 2
Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
Step 3
Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 61 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 1% |
| Sodium152mg | 7% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber6g | 20% |
| Total Sugars5g | |
| Protein2g | |
| Vitamin C10mg | 49% |
| Calcium24mg | 2% |
| Iron1mg | 3% |
| Potassium446mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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