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Roasted Eggplant with Chilies

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Submitted by jaspence

Ingredients

2 907.2
POUNDS G EGGPLANT
½ 118
CUP ML OLIVE OIL
2 473
CUPS ML ONIONS
finely chopped
1 237
CUP ML TOMATOES
chopped
½ 118
CUP ML GINGER
finely shredded *
1 5
TEASPOON ML SALT
½ 118
1 15
TABLESPOON ML PAPRIKA
½ 2.5
TEASPOON ML BLACK PEPPER
ground
½ 118
CUP ML CORIANDER
chopped *

Directions

Grill or broil whole eggplants until they collapse.

When cool enough to handle, slit them open and scoop out the flesh into a skillet with the oil.

Add the onion and cook over a medium heat for 10 minutes.

Stir frequently to prevent scorching.

Add all the reemaining ingredients excepting the coriander.

Cook, stirring often for 10 to 15 minutes.

Take care not to let it burn.

Stir in the coriander and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 341 74% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 601mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 10g 42%
Sugars g
Protein 8g
Vitamin A 26% Vitamin C 52%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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