Indian Eggplant Slices Recipe
Ingredients
| Eggplant | 1 Large, sliced 0.75 inch thick | |
| Salt | To Taste | |
| Onion | 1 Medium, chopped | |
| Salad oil/Olive oil | 1 Teaspoon | |
| Tomato paste | 1⁄3 Cup (5.33 tbs) | |
| Tomatoes | 3 Medium, peeled and chopped | |
| Finely chopped ginger | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Low fat yogurt | 6 Tablespoon |
Nutrition Facts
Serving size
Calories 71 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.26 g1.3%
Trans Fat 0 g
Cholesterol 0.9 mg0.3%
Sodium 254.9 mg10.6%
Total Carbohydrates 14 g4.5%
Dietary Fiber 4.4 g17.8%
Sugars 7.5 g
Protein 3 g6.1%
Vitamin A 14.6% Vitamin C 24.9%
Calcium 5.3% Iron 4.5%
*Based on a 2000 Calorie diet
Directions
Saute onion in oil until golden.
Add tomato paste, tomatoes, ginger root, and salt; cover and simmer 30 minutes or until very tender.
Meanwhile, rinse off the eggplant slices and arrange on a lightly greased baking pan.
Bake in a 425° oven for 25 minutes or until tender.
Arrange eggplant on a platter, spoon the tomato sauce over it, and top each slice with a spoonful of yogurt.
Contains about 75 calories per serving.
Chef
