Eggplant bharta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients: * Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 * Red Ripe Tomatoes, 1 large whole (3" dia) * Onions, raw, 1 medium (2-1/2" dia) * Olive Oil, 1 tbsp * Garlic, 4 cloves * Ginger Root, 1 tsp * Paprika, 1 tsp * *Coriander seed, 0.5 tsp * Cilantro, raw, 5 tbsp * Salt, 0.3 tsp * Pepper, red or cayenne, 0.3 tsp * *Cumin seed, 0.3 tsp * Pepper, black, 0.5 tsp
Makes 4-6 servings
cut eggplant in halves, place flesh side down on oiled surface (use 1/2 tbsp olive oil), roast at 400 for 60 minutes. wait for eggplant to cool, then scoop out flesh, discard skins. in the meantime, finely cut onion, fry for 5 min in remaining olive oil. coarsely chop tomatos, add to frying pan, fry for 5 more minutes. mince ginger and garlic, add to pan. add spices (adjust based on preferences). in the meantime, chop/mash eggplant flesh, then add to pan, cook for 5-10 more minutes. chop fresh cilantro. turn off heat. add cilantro to mixture, mix. add salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user MVOINOV.
cut eggplant in halves, place flesh side down on oiled surface (use 1/2 tbsp olive oil), roast at 400 for 60 minutes. wait for eggplant to cool, then scoop out flesh, discard skins. in the meantime, finely cut onion, fry for 5 min in remaining olive oil. coarsely chop tomatos, add to frying pan, fry for 5 more minutes. mince ginger and garlic, add to pan. add spices (adjust based on preferences). in the meantime, chop/mash eggplant flesh, then add to pan, cook for 5-10 more minutes. chop fresh cilantro. turn off heat. add cilantro to mixture, mix. add salt and pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user MVOINOV.
Nutritional Info Amount Per Serving
- Calories: 81.0
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 128.5 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 4.9 g
- Protein: 2.4 g
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