Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- =
- 8-10 pieces of tiny eggplants
- 1 tbsp red chili powder
- 2 tbsp coriander powder
- 1 tbsp garam masala
- 1 tbsp jeera powder
- Salt, to taste
- 2 tbsp lemon juice
- =
Directions
Mix all the ingredients of the stuffing in a bowl and set aside. Wash the eggplants and slit half-way through the middle without cutting them into halves. Spread the filling into the slits of the eggplants.
Heat oil in a non-stick pan and add the stuffed eggplants. Cover cook for 10-15 minutes on medium-low heat, turning them every few minutes to get them brown on all sides.