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4 servings
20 min active time
50 min total time
2.5 (2 votes)
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Original
1 1⁄2 lbs | |
1 tsp | |
1 finely chopped | |
2 finely chopped | |
1 seeded and diced | |
1 white and green sliced | |
0.66 cup about half of can | |
1 tsp | |
1 tsp | |
1⁄2 cup chopped | |
1⁄2 cup chopped | |
1 green part only | |
1 Tbsp peeled and chopped | |
1 finely diced | |
1 Tbsp | |
2 tsp or other sweetener | |
to taste | |
12 oz | |
4 cups cooked |
Amount per serving
Daily %
Calories
947
47%
Total Fat
6.7 g
9%
Cholesterol
0.59 mg
0%
Sodium
380 mg
17%
Total Carbohydrates
197 g
72%
Fiber
14 g
51%
Total Sugar
18 g
Proteins
23 g
47%
Calcium
140 mg
11%
Iron
5.9 mg
33%
Potassium
1114 mg
24%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Preheat your broiler.
Eggplant
- 1Wash eggplant and slice into rounds that are about 1/4-inch thick. Lay slices over paper towels and sprinkle some salt over them. Let them sit for 15 minutes to draw out moisture from the eggplant, then wipe it down. Line a large baking sheet with foil and coat with non-stick oil spray. Cover with a single layer of sliced eggplant. You may need to broil eggplant in two batches. Broil each side of the eggplant for 4 to 5 minutes, or until you start seeing a bit of browning. When the eggplant is done, pile up eggplant and wrap them up with the foil. Set aside for a few minutes. Open foil packets, let them air out a bit and peel off eggplant skin. They should come off easily. Be careful though—the eggplant can still be quite hot!
- 2Heat a large sauté pan with 1 tablespoon olive oil over low to medium-low heat. Cook the red onions for a few minutes until they soften, stirring constantly to keep them from burning. Add the garlic and red pepper and cook for another 5 minutes. Raise the heat to medium and add eggplant flesh, green onions, tomato paste, diced tomatoes, paprika, cumin, salt and pepper. Cook for another 2 minutes and turn off the heat. Taste and adjust seasonings to taste. Blend ingredients with an immersion blender or a food processor.
Chutney
- 1blending all remaining ingredients with an immersion blender or food processor until smooth. If you find the ingredients are difficult to blend, add water, 1/2 tablespoon at a time, to thin out the sauce. You may need to adjust the seasonings. To make the yogurt sauce in the photos, mix 1/2 cup yogurt with 1 tablespoon of the chutney.
- 2Serve eggplant and pepper sauce and chutney over rice and chickpeas.
Published by Callan Curtis