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Ingredients
- 2 eggplants (approx. 350 g each)
- 4 garlic cloves
- 14 sprigs fresh coriander, leaves and stalks, plus extra leaves for garnishing
- 2 brown onions, cut into halves
- 1 cm piece fresh ginger, peeled
- 1 fresh long green chilli, trimmed and cut into halves
- 40 g ghee (see Tips)
- 1 tsp cumin seeds
- 3 tomatoes, cut into pieces (1 cm)
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- ¼ - ½ tsp salt, to taste
- Nutrition
- per 1 portions
- Calories
- 691 kJ / 164.5 kcal
- Protein
- 5 g
- Carbohydrates
- 11.5 g
- Fat
- 9.2 g
- Saturated fat
- 5.4 g
- Fiber
- 8.7 g
- Sodium
- 301 mg
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