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Stuffed Brinjals

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup brinjals
*
1 tablespoon poppy seed
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1 tablespoon coriander
ground
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½ tablespoon mangos
powder
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1 medium onions
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½ teaspoon turmeric
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1 handful fenugreek leaves
*
1 piece ginger
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4 each garlic cloves
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4 each green chili peppers
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1 handful cilantro
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1 x salt
to taste
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1 x chili powder
to taste
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2 tablespoons ghee (clarified butter)
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Ingredients

Amount Measure Ingredient Features
237 ml brinjals
*
15 ml poppy seed
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15 ml coriander
ground
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7.5 ml mangos
powder
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1 medium onions
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2.5 ml turmeric
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1 handful fenugreek leaves
*
1 piece ginger
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4 each garlic cloves
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4 each green chili peppers
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1 handful cilantro
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1 x salt
to taste
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1 x chili powder
to taste
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3E+1 ml ghee (clarified butter)
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Directions

On each eggplant, make 4 crosswise cuts about halfway through.

Grind remaining ingredients (except ghee or oil) to a fine paste and stuff into cuts.

Heat ghee or oil in a pan large enough to hold eggplants.

Cook eggplants, covered, over low heat until done, stirring occasionally.

Serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 11455% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 595mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 14%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 88%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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