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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. cut eggplants into 1/2-inch cubes. | 2. heat oil in large wok over medium heat and saute onion until soft, about 5 minute add garlic, ginger, turmeric, cumin, and cayenne, and saute for another 2 minute if the mixture begins to stick to bottom of pan, deglaze by adding a few TB water and using a spatula to loosen the browned bits. | 3. add eggplant, tomatoes, salt, and sugar, and toss until eggplant is well coated with onion-spice mixture. | 4. cover and cook over medium-low heat until eggplant is soft but not mushy, about 10 minute serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	1	teaspoon	grated	4.172	0.9257	0.1781	0.013999999999999999
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cayenne	1	teaspoon		5.724	1.0193	0.2162	0.3109
tomato	2		chopped	44.28	9.5694	2.1648	0.49200000000000005
salt	1 1/2	1/2		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

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