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Exotic Aubergine And Mange-Tout Recipe
|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|
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
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.