Brinjal Bhajee (Curried Eggplant)
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
70
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 70 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 303 mg | (8 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Eggplant
- salt
- freshly ground peppers
- 2 Tbsps sunflower oil
- 1 tsp mild Curry powder
- 2 garlic cloves (finely chopped)
- 200 grams chopped, seeded Tomatoes
- 1 Curry leaf
- 2 Tbsps freshly chopped cilantro
Preparation steps
1.
Rinse the eggplant and cut into bite-sized cubes. Heat the oil in a large pan and fry the garlic and curry for 1 minute, then add the diced eggplant and cook for another 2-3 minutes. Stir in the tomatoes.
2.
Add the curry leaf and cilantro and simmer over low heat for about 30 minutes. Serve warm or cold.
