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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 104.4
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 239.0 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 2.7 g

View full nutritional breakdown of Indian eggplant w/ green chili peppers calories by ingredient
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Indian eggplant w/ green chili peppers

Submitted by: FRENCHIFAL

Introduction

This is an adapted recipe from one of my favorite restaurants. This is an adapted recipe from one of my favorite restaurants.
Number of Servings: 4

Ingredients

    1 Eggplant
    1 ripe tomato, diced, or 1/2 can diced tomatoes
    1 cup diced green chillies or 1 can green chili peppers
    1 cup chopped onions
    1 Tbsp olive oil
    1 Tbsp garam masala
    1/2 Tbsp turmeric
    1/2 Tbsp chili powder
    4 Sprigs fresh coriander leaves

Directions

1. Preheat oven to 450. Spray a cooking sheet with Pam or drizzle with olive oil. Perforate eggplant with a fork. Rub oil over sides of eggplant. Roast the eggplant for 35-45 minutes (turning every 5-10 minutes) until it begins to deflate.

2. Put eggplant in a bowl of cold water. Heat olive oil over medium flame in a skillet, add onion and chili peppers. Stir-fry until golden brown.

3. While onion and pepper are frying, peel the cooled eggplant (peel should easily tear off). Finely chop or mash the flesh of the eggplant.

4. Once the onions and peppers are lightly browned, add turmeric, chili powder, and garam masala. Toss or stir until the powders are evenly distributed. Add tomatoes and stir-fry for another 5 minutes.

5. Add mashed eggplant flesh and toss together. Cook for 5-10 minutes, until eggplant is browned. Garnish with coriander leaves.

Number of Servings: 4

Recipe submitted by SparkPeople user FRENCHIFAL.






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