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Ingredients
Directions
- Method:Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or possibly till very tender. While they are still hot, peel and crush the eggplants.
- Heat oil and fry onions till soft and clear. Don't brown. Add in the tomatoes and fry for 2 min. Add in the eggplant and stir till almost all liquid disappears and the mix leaves the side. Place into a bowl, sprinkle on coriander and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 300 | |
| Calories from Fat 236 | 79% |
| Total Fat 26.32g | 33% |
| Saturated Fat 15.98g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 11mg | 0% |
| Potassium 732mg | 21% |
| Total Carbs 17.28g | 5% |
| Dietary Fiber 8.5g | 28% |
| Sugars 8.02g | 5% |
| Protein 3.28g | 5% |
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