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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat broiler. | 2. Line a large baking sheet with foil. | 3. Arrange eggplant and tomato halves, cut sides down, on baking sheet. | 4. Roast in middle of oven for 8-10 minutes, or until tomato skins shrivel and crack. | 5. Transfer tomatoes to a plate as they are done. | 6. Continue cooking eggplant 15 minutes longer, or until flesh softens and skin chars. | 7. Let cool slightly. | 8. Peel tomatoes and puree them. | 9. Remove eggplant flesh from skin with a spoon; chop coarsely. | 10. Heat olive oil in a large, non-reactive skillet. | 11. Add onion and cook over high heat, stirring frequently, until lightly-browned around edges, 3-5 minutes. | 12. Stir in garlic, cumin and turmeric. | 13. Add tomato puree, reduce heat to low and simmer, covered, until slightly thickened, 12-15 minutes. | 14. Stir in a little water if sauce is too thick. | 15. Add the eggplant, sugar, 1 tsp salt and a pinch of cayenne. | 16. Cover and cook over low heat for 10 minutes. | 17. Garnish with cilantro and lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2	halved		-	-	-	-
plum tomato	1 1/2	1/2		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
cumin	4	teaspoons	ground	31.5	3.7162	1.496	1.8707
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1	teaspoon		-	-	-	-
cayenne pepper				-	-	-	-
cilantro			chopped	-	-	-	-
lemon wedge				-	-	-	-

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