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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Indian Eggplant

Source: dLife

A delicious Indian dish of roasted eggplant and tomato.

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 1.5 Fat, 2.0 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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Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 tsp vegetable oil 1.0
1 each medium onions 2.0
2 each roma tomatoes 0.25
0 1/4 tsp ground cayenne (red pepper) 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 4.0
4 each cilantro sprigs

Directions

Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
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.
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.
Garnish with cilantro to serve.