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Stuffed Brinjals

 

33

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

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

Ingredients

1 cup brinjals
*
1 tablespoon poppy seed
1 tablespoon coriander
ground
½ tablespoon mangos
powder
1 medium onions
½ teaspoon turmeric
1 handful fenugreek leaves
*
1 piece ginger
*
4 each garlic cloves
4 each green chili peppers
*
1 handful cilantro
*
1 x salt
to taste
*
1 x chili powder
to taste
*
2 tablespoons 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

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 11455% of calories 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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