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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat half the olive oil. When warm add in the diced eggplant and cook until lightly browned. When browned, place in a colander over a bowl and allow to stand while preparing the rest of the dish. | 2. In the same pan, heat the remaining oil and add in onions, garlic, peppers and chilies. Fry unil softened. Add in the diced tomatoes, tomato paste and spices. Cook and stir until mixture develops a sauce consistency, adding a touch of water as needed. | 3. Stir in the drained chickpeas and cook for about 5 minutes to allow flavors to develop. Stir in browned eggplant and cook an additional 5 to 10 minutes. Remove from heat, stir in lemon juice and chopped cilantro and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
eggplant	1	cups	diced	20.5	4.8216	0.8036	0.1476
yellow onion	2		sliced	-	-	-	-
garlic clove	3 -5		chopped	-	-	-	-
green pepper	1 -2		sliced	0.0	0.0	0.0	0.0
serrano chili	1 -2		minced	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
curry powder	1/8 - 1/4	teaspoon		0.0	0.0	0.0	0.0
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
lemon	1			1.2808	0.4116	0.0486	0.0132
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

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