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Eggplant Bharta

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Submitted by anita65

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 2
MEDIUM MEDIUM EGGPLANT
halved *
½ 118
CUP ML ONIONS
finely chopped
2 2
EACH EACH GREEN CHILI PEPPERS
chopped *
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML CILANTRO
chopped
1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
½ 2.5
TEASPOON ML VEGETABLE OIL

Directions

Rub the ghee over the cut side of the eggplant.

Roast until the skin is lightly burned.

The eggplant should be completely soft and tender.

Peel and mash the pulp with a potato masher.

Mix well with onion, chilis, salt, cilantro and oil.

Fry in a skillet with a little oil for 3 to 5 minutes.

The mixture should be fairly dry.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 52 63% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 444mg 19%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 42%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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