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EatSmarter exclusive recipe

Indian Eggplant

with Seven Spices
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Indian Eggplant

Indian Eggplant - A vegetarian dish that delights with a lot of flavor

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
202
calories
Calories
0
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Ingredients

for
4
servings
4
elongated slender eggplants (about 250 grams)
8
Tomatoes (500 grams)
4
3
½ teaspoon
1 teaspoon
1 teaspoon
4 tablespoons
1 teaspoon
2 teaspoons
1 stalk
1 teaspoon
1 ¾ cups
5 sprigs
11 ounces
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Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Lid, 1 Fork

Preparation steps

1.
Indian Eggplant preparation step 1

Rinse eggplant, wipe dry, trim and cut in half lengthwise. Rub cut surfaces lightly with salt and leave for 15 minutes.

2.
Indian Eggplant preparation step 2

Meanwhile, rinse the tomatoes, cut into quarters, remove the stems and remove the seeds. Coarsely chop the flesh. Peel the onions and cut into 1 cm (approximately 1/2 inch) cubes. Peel and chop garlic.

3.
Indian Eggplant preparation step 3

Mix chili powder, ginger and turmeric in a small bowl.

4.
Indian Eggplant preparation step 4

Heat 2 tablespoons oil in a heavy skillet. Pat eggplant dry and fry in hot oil 1 minute, then turn to cook and take out of skillet after 30 seconds.

5.
Indian Eggplant preparation step 5

Heat the remaining oil. Add coriander, mustard seeds, cumin and cinnamon stick and fry briefly.

6.
Indian Eggplant preparation step 6

Add onions and garlic and cook 2 minutes, stirring.

7.
Indian Eggplant preparation step 7

Add tomatoes and mixed spices from the bowl and sauté 1 minute.

8.
Indian Eggplant preparation step 8

Pour broth into the skillet, put in eggplant again, cover and simmer over medium heat for 20 minutes.

9.
Indian Eggplant preparation step 9

Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt and season with some salt and pepper. Transfer eggplant from the skillet onto a plate. Season the sauce with salt, pepper and a little vinegar and pour over the eggplant. Serve with mint yogurt.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie202 kcal(10 %)
Protein8 g(8 %)
Fat10 g(9 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate88 μg(29 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C30 mg(32 %)
Potassium934 mg(23 %)
Calcium181 mg(18 %)
Magnesium62 mg(21 %)
Iron2.2 mg(15 %)
Iodine13 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1 g
Uric acid79 mg
Cholesterol1 mg
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