AuthorNutrition Bangla AuthorCategoryIndian, Mains, Vegetarian RecipesDifficultyIntermediateThis dish is low in calories and rich in fiber, making it a great choice for a light meal or side.
Ingredients
100 g Eggplant (Baingan), 1 medium size.
30 g Tomato, Finely Chopped
2 g Green Chili
2 g Ginger chopped
1 tsp Coriander leaves
3 g Cold press mustard oil
1 pinch Salt
20 g Onion (Optional)
Directions
1
Roast the whole eggplant directly on the stovetop flame (or grill) until the skin is charred and the inside becomes soft, around 8-10 minutes. Turn occasionally to cook evenly.
2
Let it cool, then peel the charred skin off and mash the flesh in a bowl.
3
In the bowl with the mashed eggplant, add chopped onion (Optional), tomato, green chili, and chopped ginger.
4
Add mustard oil and salt to the mixture, then mix thoroughly.
5
Add chopped coriander leaves and mix once more.
6
Serve the grilled eggplant mash warm or at room temperature. It pairs well with a Meals as side dish or a whole-grain roti.
7
It's a very low calories chutney (50kcal/100g).
Nutrition Facts
1 servings
Serving size
50g
- Amount per serving
- Calories30
Ingredients
Ingredients
100 g Eggplant (Baingan), 1 medium size.
30 g Tomato, Finely Chopped
2 g Green Chili
2 g Ginger chopped
1 tsp Coriander leaves
3 g Cold press mustard oil
1 pinch Salt
20 g Onion (Optional)