By Star
Khatte Meethe Baingan ...ish
8 steps
Prep:15minCook:30min
Roughly my take on Indian sweet and sour eggplant.
More thick-bodied sauce version: At the end, add about half can of crushed tomatoes that have been separately simmered with a little olive oil, alongside the veggies.
Note that my curry powder contained: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, cloves
Updated at: Thu, 17 Aug 2023 13:20:59 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
5
Low
Nutrition per serving
Calories132.5 kcal (7%)
Total Fat5.7 g (8%)
Carbs20.5 g (8%)
Sugars9.1 g (10%)
Protein3 g (6%)
Sodium675.1 mg (34%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Cut eggplants, onion, tomatoes
Step 2
Heat olive oil in large frying pan. When hot, add & cook onions until transparent. Then add eggplant & cook until lightly brown.
Step 3
Grate garlic and ginger together and add to pan.
Step 4
Then scoop half the tomatoes from the can and add to pan.
Step 5
Sprinkle curry powder, garam masala, and salt into pan.
Step 6
Meanwhile, mix water, lemon, and brown sugar in a bowl. Add to the pan at the end and stir in until all the water is gone.
Step 7
Serve on rice and/or with naan or roti.
Step 8
Note that my curry powder contained: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, cloves
Notes
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