Nutrition balance score
Great
Glycemic Index
18
Low
Glycemic Load
4
Low
Nutrition per serving
Calories182.9 kcal (9%)
Total Fat11 g (16%)
Carbs20.8 g (8%)
Sugars10.3 g (11%)
Protein3.4 g (7%)
Sodium596.1 mg (30%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Roast eggplant over an open flame until charred. Let cool in a colander and drain. Peel and cut in chunks.
Step 2
Heat olive oil in a saucepan.
Step 3
Add onion an cook until soft. Add garlic, ginger and jalapeno and cook a couple minutes.
Step 4
Add the spices and stir until fragrant.
Step 5
Add tomatoes and a good pinch of salt. Cook until they come part about 5 min
Step 6
Add eggplant. Cook, stirring often, until the eggplant falls apart completely (about 30 minutes). Taste and salt as needed.
Step 7
Add ghee or butter and stir it in
Step 8
Add fresh cilantro before serving.
Notes
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