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Indian Eggplant
Source: dLife

A delicious Indian dish of roasted eggplant and tomato.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 61.0
Total Carbs 12.3 g
Dietary Fiber 5.9 g
Sugars 6.3 g
Total Fat 1.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.9 g
Potassium 449.9 mg
Protein 2.0 g
Sodium 152.0 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole eggplant
1 tsp  vegetable oil
1 each  medium onions
2 each  roma tomatoes
0 1/4 tsp  ground cayenne (red pepper)
0 1/4 tsp  salt
0 1/4 tsp  black pepper
4 each  cilantro sprigs
  1. Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
  2. Place eggplant in microwave safe dish. Cook 5 minutes on high in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
  3. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft.
  4. Garnish with cilantro to serve.

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