Ministry of Curry · by Archana Mundhe★ 5.0 (2)
Roasted Garlicky Eggplant
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 19%
CARBS 54G82% OF CAL
23G FIBER0G ADDED33G INTRINSIC0G OTHER33G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baby eggplants braised with whole garlic cloves, green chilies, and Indian spices. It's aromatic and tender, served as a vegetarian main course.
mainindiandairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 to 8 small baby eggplants
- 12 garlic cloves peeled
- 3 green chilies
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ⅛ teaspoon ground turmeric
- 1 tablespoon oil
- 1 teaspoon kosher salt
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 19%
CARBS 54G82% OF CAL
23G FIBER0G ADDED33G INTRINSIC0G OTHER33G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 451mg
- Total sugar
- 33g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2099mg
- Calcium
- 126mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.