4 Serves
45 Mins
Rinse the eggplant, pat dry, and rub with a small amount of cooking oil. Roast over an open flame or grill, turning frequently until the skin is charred and the flesh is tender, approximately 15 minutes.
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New ZealandVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
277 mg / 4,700 mgSodium
405 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Once roasted, submerge the eggplant in a bowl of water to cool, then peel away the charred skin and mash the flesh.
Heat oil in a pan over medium heat. Add finely chopped onions and garlic, sautéing until translucent.
Stir in chopped green chilies and tomatoes, cooking until the tomatoes soften and oil begins to separate from the mixture.
Add red chili powder and the mashed eggplant, mixing thoroughly to combine with the masala base.
Season with salt and continue to cook for 5 minutes, then garnish with fresh coriander leaves before serving.
6
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Libyan