| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Indian | Eggplant, Indian, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | Asian Eggplants, 1 pound | |
| 1 | Tomato | |
| 2 | T | Red onion, finely chopped |
| 2 | Serrano chile, chopped | |
| 2 | T | Cilantro, chopped |
| 1 | t | Lime juice, or lemon |
| 1/2 | t | Mustard oil |
| 1/4 | t | Salt |
INSTRUCTIONS
Cut slits in each eggplant. Roast over gas burner until smoked and blackened, or broil, turning to cook evenly. Roast tomatoin the same manner. Peel eggplants and chop. Peel tomato and chop. Place eggplants and tomato in a bowl and mash together. Add onions, chiles, cilantro, lime juice, mustard oil and salt and stir to mix. ** Any eggplant will do Recipe by: LA Times Food Section 4/16/98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Apr 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 315.3mg
Potassium: 228.1mg
Carbohydrates: 5.2g
Fiber: 1.2g
Sugar: 2.7g
Protein: 1g