4 Serves
45 Mins
Slice the eggplant into 1/2-inch thick rounds, then quarter each round into triangular pieces.
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Vitamin K
104 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
61 µg / 400 µgCalcium
100 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
235 mg / 420 mgPhosphorus
498 mg / 1,250 mgPotassium
678 mg / 4,700 mgSodium
2299 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
111 gAlcohol
0 g
In a small bowl, combine the garlic, chili powder, coriander, turmeric, cumin, and red pepper flakes with water to create a smooth spice paste.
Heat the coconut oil in a large pan over medium heat, add the eggplant, and fry for 5 to 7 minutes until tender.
Stir the prepared spice paste into the pan with the eggplant and cook for 3 minutes, stirring frequently.
Add the tomatoes and sweet potato puree to the pan, cooking for another 10 minutes while stirring to combine all flavors.
Remove the pan from the heat, stir in the garam masala and lemon juice, and serve immediately over rice.
3
g11
g0
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