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4 Serves
62 Mins
1 g
6 g
4 g
Prick the eggplant all over with a fork and roast it over an open flame or in a hot oven until the skin is charred and the flesh is completely soft.
Ingredients, vitamins, and health benefits
Eggplant
Mustard Oil
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MexicanVitamin K
2 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 mgFolate
12 µg / 400 µgCalcium
14 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
126 mg / 4,700 mgSodium
289 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Peel the charred skin off the eggplant and mash the soft pulp in a bowl using a fork.
Heat mustard oil in a frying pan and sauté finely chopped onions, garlic, and fresh chili peppers until golden brown.
Add the mashed eggplant to the pan, season with salt and pepper, and stir-fry for a few minutes to incorporate all flavors.
Onion
Garlic
Chili Pepper
Pepper
Salt
Vitamin A
7 µg / 900 µgVitamin C
31 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 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 mgFolate
12 µg / 400 µgCalcium
14 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
126 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22
g54
g58
g
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MaldivianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g