4 Serves
60 Mins
In a food processor, combine ginger and garlic with water to create a smooth paste.
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Vitamin K
8 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
12 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
27 mg / 1,250 mgPotassium
211 mg / 4,700 mgSodium
578 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
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Slice the eggplant into 3/4 inch thick rounds.
Heat cooking oil in a frying pan over medium-high heat. Fry the eggplant slices in a single layer until browned on both sides, then transfer to a sieve set over a bowl to drain excess oil. Repeat until all eggplant is fried.
In the same pan, heat additional oil over medium heat. Add fennel seeds and cumin seeds, cooking until they darken slightly.
Stir in the chopped tomato, the prepared ginger-garlic paste, coriander, turmeric, cayenne pepper, and salt. Cook for 5-6 minutes, mashing the tomatoes with a slotted spoon until the mixture forms a thick paste.
Gently fold the fried eggplant slices into the spice mixture. Cook on medium-low heat for 5 minutes, then cover and cook on very low heat for an additional 10 minutes.
25
g95
g20
g
Yemeni
