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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 82.3
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.0 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Eggplant with Green Tomatoes calories by ingredient
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Eggplant with Green Tomatoes

Submitted by: SHALINIP

Introduction

This is a flavorful recipe with the goodness of eggplants and tomatoes combined. It can be eaten as a side dish to add spiciness to a salad, soup or sandwich or Indian style with dal and rice or chappati. If you have all the ingredients, the cooking time is quick. This is a flavorful recipe with the goodness of eggplants and tomatoes combined. It can be eaten as a side dish to add spiciness to a salad, soup or sandwich or Indian style with dal and rice or chappati. If you have all the ingredients, the cooking time is quick.
Number of Servings: 3

Ingredients

    Chinese Eggplant, fresh, 3 cup, cubes
    Green Tomatoes, 1 cup, chopped
    Olive Oil, 1 tbsp
    Cumin seed, 1 tsp
    Hing or asefoetida, a small pinch (optional)
    coriander powder, 1 tsp
    Turmeric, ground, 1 tsp
    Brown Sugar, .5 tsp unpacked
    Serrano Peppers, .5 pepper (optional)
    dry mango powder, .25 tsp (optional)
    salt, .5 tsp or to taste
    fresh cilantro, .5 cup, chopped

Directions

Heat oil in a wide bottomed shallow pan or a wok on medium high heat till just before smoking hot. Add the cumin seeds, followed quickly by asafoetida, coriander powder, and turmeric. Stir to mix then add chopped tomatoes. Cook tomatoes for a couple of minutes and add the eggplant. Reduce the heat to medium low, add salt, stir and cover with a lid. Stir every 5-10 minutes to check for doneness. Wheen eggplants are cooked through, add brown sugar, serrano peppers and mango powder. Garnish with cilantro and serve.

Serving Size: makes 3 1-cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user SHALINIP.






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