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.
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.
Let it cool, then peel the charred skin off and mash the flesh in a bowl.
In the bowl with the mashed eggplant, add chopped onion (Optional), tomato, green chili, and chopped ginger.
Add mustard oil and salt to the mixture, then mix thoroughly.
Add chopped coriander leaves and mix once more.
Serve the grilled eggplant mash warm or at room temperature. It pairs well with a Meals as side dish or a whole-grain roti.
It's a very low calories chutney (50kcal/100g).
1 servings
50g
- Amount per serving
- Calories30
Ingredients
Directions
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.
Let it cool, then peel the charred skin off and mash the flesh in a bowl.
In the bowl with the mashed eggplant, add chopped onion (Optional), tomato, green chili, and chopped ginger.
Add mustard oil and salt to the mixture, then mix thoroughly.
Add chopped coriander leaves and mix once more.
Serve the grilled eggplant mash warm or at room temperature. It pairs well with a Meals as side dish or a whole-grain roti.
It's a very low calories chutney (50kcal/100g).