Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1 lb eggplant
- 1/2 cup yogurt
- 1/4 ts ground turmeric
- 1/2 ts roasted & ground cumin
- 1/4 ts ground chilli
- 1/4 ts ground black pepper
- 1/4 ts ground coriander
- 1/2 ts salt
- 1 ts ground garlic
- cooking oil
Directions
Slice eggplant 1/2 cm thick, wash and drain water, and wipe out with papper towel.
Mix turmeric,chilli,coriander, salt ( less than 1/4 ts ) to eggplant. Use hand for better mixing.
Heat oil in frying pan.Fry eggplants until both sides are golden brown.
Beat yogurt adding salt, black pepper, garlic, cumin,and two tablespoon of water.
Arrange fried eggplant in a dish and pour yogurt mixture over eggplant. Make sure eggplants are covered with yogurt.
Keep it in the refrigerator for few hours and then serve. It can be made early.
This dish can be served with polau or Biriyani.
Category:Bangladeshi Recipes
Category:Bangladeshi Vegetarian