Spiced Brinjal (Hot Eggplant)

1. 1

   Heat the 2 tablespoons oil in a large skillet over medium-high heat, and fry the eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe the skillet with a paper towel.

2. 2

   Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; add the ginger and garlic, and cook for a few seconds. Add the onions and green chile pepper, and cook, stirring, until the onion is golden, about 10 minutes.

3. 3

   Add the tomato puree, chili powder, coriander, turmeric, and salt to the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until the eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until combined and heated through. Sprinkle with cilantro leaves.

• Calories 219.68 kcal — Moderate 11%
• Protein 0.83 g ⌄ Low Source 2%
• Carbohydrate 35.21 g 13%
• Total Fat 5.27 g — Moderate 7%
• Saturated Fat 1.09 g — Moderate 5%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 0.26 mg ⌄ Low Source 0%
• Sodium 442.14 mg — Moderate 19%
• Dietary Fiber 4.99 g — Moderate 18%
• Total Sugars 4.65 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 147.52 mg — Moderate 11%
• Iron 0.54 mg ⌄ Low Source 3%
• Potassium 229.31 mg ⌄ Low Source 5%
• Vitamin A 3.62 mcg ⌄ Low Source 0%
• Vitamin C 17.62 mg — Moderate 20%
• Vitamin D 0.21 mcg ⌄ Low Source 1%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Sesame
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅