Exotic Aubergine And Mange-Tout Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Black mustard seeds | 1 Teaspoon | |
| Chopped ginger | 1 Teaspoon (Fresh) | |
| Ground coriander | 1⁄4 Teaspoon | |
| Ground cumin | 1⁄4 Teaspoon | |
| Ground turmeric | 1⁄4 Teaspoon | |
| Mange tout | 250 Gram, sliced diagonally into 2 centimeter /0.75 in pieces | |
| Water | 125 Milliliter (4 Fluid Ounce) | |
| Tomato | 1 Small, chopped | |
| Lemon juice | 2 Teaspoon | |
| Tamari | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 578 Calories from Fat 421
% Daily Value*
Total Fat 48 g73.3%
Saturated Fat 6.1 g30.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1693.6 mg70.6%
Total Carbohydrates 29 g9.8%
Dietary Fiber 9.5 g38%
Sugars 13.6 g
Protein 13 g25.2%
Vitamin A 69.5% Vitamin C 278.6%
Calcium 16.8% Iron 42.9%
*Based on a 2000 Calorie diet
Directions
Rinse and pat dry.
This removes some of the bitterness and cuts down on the oil absorbed.
Heat the oil in a heavy frying pan or work.
Add the mustard seeds and ginger and cook over a high heat until the mustard seeds pop.
Add the rest of the spices and saute over a medium heat for about 5 minutes.
Stir in the aubergine and mange-tout, turning them to coat with spices.
Add the water, cover and cook until the vegetables are soft and cooked, at most 8 minutes.
Remove from heat, add the chopped tomato, lemon juice and tamari.
Cover the pan again and leave to stand for a few minutes before serving.
Chef
