eggplant brartha
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 128.6
- Total Fat: 6.2 g
- Cholesterol: 15.5 mg
- Sodium: 86.5 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 5.6 g
- Protein: 3.8 g
View full nutritional breakdown of eggplant brartha calories by ingredient
Introduction
indian dish made from roasted eggplant indian dish made from roasted eggplantNumber of Servings: 4
Ingredients
-
1 large eggplant
1 cup frozen peas
1 large onion(cut up)
2 large tomatoes or 3 tablespoon crushed tomatoes
Salt
.5 teaspoon of tumeric
1 teaspoon cumin seeds
2 tablespoons of butter (can use any other oil)
Corriander leaves (optional)
Tips
serve with roti or pita bread
Directions
Roast or microwave the eggplant. If using the microwave prick with fork. I microwave for around 10 mins/large eggplant.
In the meantime saute chopped onions in butter. Add around 1 teaspoon of Cumin Seeds. Once onions are brown add 1inch fresh ginger grated and 1 green chilli. saute for around 1 min and then add 2 large tomatoes cut up or 3 tablespoons canned crushed tomatoes. Saute untill the tomatoes are done.
Add salt and 1/2 teaspoon tumeric.
Add peas and scooped out flesh from the eggplant. Cook on low for around 5 mins. Add corriander leaves (optional)
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SCHAHL.
In the meantime saute chopped onions in butter. Add around 1 teaspoon of Cumin Seeds. Once onions are brown add 1inch fresh ginger grated and 1 green chilli. saute for around 1 min and then add 2 large tomatoes cut up or 3 tablespoons canned crushed tomatoes. Saute untill the tomatoes are done.
Add salt and 1/2 teaspoon tumeric.
Add peas and scooped out flesh from the eggplant. Cook on low for around 5 mins. Add corriander leaves (optional)
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SCHAHL.