Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 lbs Eggplant
- 2 tbsp Ghee
- 1 small Onion, chopped finely
- 1 ea Garlic cloves, sliced
- 1/2 tsp Turmeric
- 1 ea Bay leaf
- 1 ea 1" cinnamon stick
- 1/2 tsp Salt
- 3/4 tsp Cayenne pepper
- 1 slice ½" fresh ginger
- 2 med Tomatoes
- 1 tsp Garam masala
- =
Directions
1 Wash & slice aubergines.
2 Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes.
3 Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently.
4 Stir in sliced eggplant.
5 Add salt, cayenne & ginger.
6 Blend together well.
7 Cook for 10 minutes.
8 Add tomatoes, cover pot & cook for another 10 minutes.
9 Sprinkle with garam masala & serve.
10 Be careful not to overcook otherwise it will go very mushy.