4 Serves
45 Mins
Combine all marinade ingredients in a blender and process until smooth.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
63 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Prick the eggplants with a fork, remove the stems, and cut them in half lengthwise. Score the flesh with deep diagonal slashes.
Place the eggplant in a baking dish, spoon the marinade over the flesh, and let it stand to absorb the flavors.
Cover the dish and cook the eggplant until tender, then spoon the remaining sauce over the top before serving.
25
g95
g20
g
Yemeni
