4 Serves
48 Mins
Cut the eggplant into uniform chunks and place them in a bowl filled with water and a pinch of salt to soak for 20 minutes.
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MexicanVitamin K
31 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
6 µg / 400 µgCalcium
33 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
52 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Rinse the eggplant thoroughly under cold running water and pat dry using a clean kitchen towel.
Heat a frying pan over medium heat and sauté the minced garlic for two minutes until fragrant.
Add the prepared eggplant chunks to the pan, reduce the heat to low, and cook slowly for 20 minutes until tender.
Stir in the fresh parsley during the final minute of cooking, then season the dish with salt and pepper to taste.
22
g54
g58
g
Nigerian