This spicy eggplant dish, popular in india and pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld.
Ingredients For Spicy Roasted Indian Eggplant Recipe
2 Large eggplants
0.25 cup Avocado Oil
1 Large onion chopped
3 Large Cloves Garlic, Minced
1 tablespoon Minced Fresh Ginger
1 Jalapeno pepper, finely chopped
1.5 teaspoon Ground Cumin
0.75 teaspoon Salt
0.5 teaspoon Ground coriander
0.5 teaspoon Ground turmeric
0.25 teaspoon Crushed Red Pepper
2 Medium tomatoes chopped
0.33000000000000007 cup Chopped Fresh Cilantro
1 tablespoon Lemon juice
Nutrition value
65
calories per serving
3 g Fat3 g Protein5 g Carbs7 g FiberOther
Current Totals
3 g Fat
3 g Protein
5 g Carbs
7 g Fiber
MacroNutrients
Carbs
5 g
Protein
3 g
Fiber
7 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
72 mg
Iron
3 mg
Vitamin A
1430 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
55 mcg
Vitamin B12
0 mcg
Vitamin C
37 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
70 mg
Manganese
2 mg
Phosphorus
54 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment