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Stuffed Brinjals

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Submitted by lashonrena

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

1 237
CUP ML BRINJALS *
1 15
TABLESPOON ML POPPY SEED
1 15
TABLESPOON ML CORIANDER
ground
½ 7.5
TABLESPOON ML MANGOS
powder
1 1
MEDIUM MEDIUM ONIONS
½ 2.5
TEASPOON ML TURMERIC
1 1
HANDFUL HANDFUL FENUGREEK LEAVES *
1 1
PIECE PIECE GINGER *
4 4
EACH EACH GARLIC CLOVES
4 4
EACH EACH GREEN CHILI PEPPERS *
1 1
HANDFUL HANDFUL CILANTRO *
1 1
X X SALT
to taste *
1 1
X X CHILI POWDER
to taste *
2 3E+1
TABLESPOONS ML GHEE (CLARIFIED BUTTER)

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

Comments


 

 

Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 114 55% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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