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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Nepalese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut japanese eggplant in half lengthwise or globe eggplant in 1/2 inch slices. | 2. Brush the cut sides with a little melted butter, and broil until brown and slightly charred, turning once. | 3. Remove the charred skins from the eggplant and grind the flesh briefly in a blender, add one cup of water or broth or tea to blend easily. | 4. It's best if still slightly lumpy, with a few flecks of skin remaining. | 5. Fry the garlic, ginger, chili, and emma together in butter in a soup pot. | 6. Chop the tomato and add it to the pot along with the egglpant mix. | 7. Continue cooking, stirring constantly, for 2 minutes. | 8. Stir in remaining liquid and heat through. | 9. Serve with chopped green onion of each serving. | 10. . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
ginger	1	inch	chopped	-	-	-	-
garlic clove	4		chopped	-	-	-	-
chilies	4		crushed	388.6057	96.0	0.0	0.0
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
tomato	1			40.2099	8.6898	1.9658	0.4468
water	4	cups		0.0	0.0	0.0	0.0
green onion	1		chopped	19.17	4.0754	0.6887	0.3337

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.