Indian Eggplant


3.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 74.9
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.2 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Indian Eggplant calories by ingredient



Number of Servings: 6

Ingredients

    2 eggplants, cubed
    1 tbsp lemon juice
    1 lrg onion, diced
    3 cloves garlic, minced
    1 tbsp fresh ginger, minced
    1 14 oz can diced tomatoes
    2 tbsp butter
    1 tbsp cumin
    1 tbsp coriander
    2/3 cup water
    fresh cilantro

Directions

Layer eggplant in bottom of crockpot, and pour lemon juice over. Next place onions, garlic, ginger. Top with tomatoes. Pour water over mixture. Place pats of butter on top. If using whole spices, add now. Cook on low for 8 to 10 hours. If using ground spices, add 1 hour before serving. Garnish with cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user MBBORED.

Member Ratings For This Recipe


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    yum - 12/12/19


  • no profile photo

    Good
    Roasted the eggplant first. Think I will add more tomato next time. - 9/16/09