Serves 2
| Ingredients |
| 1 aubergine |
1 tsp turmeric powder |
| Salt to taste |
|
Method
Cut the aubergine into circular pieces. The pieces should be about an inch thick. Rub salt and turmeric on the pieces.
Heat oil in a pan. Deep fry the aubergine pieces.
Remove from oil and place on absorbent towel to drain excess oil.
Serve hot with luchi.
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
159 |
Carotene ( μg ) |
15.0 |
| Protein (g) |
2.25 |
Vitamin C (mg) |
6.0 |
| Carbohydrate (g) |
3.6 |
Mg (mg) |
7.5 |
| Fat (g) |
15.05 |
Na (mg) |
1.5 |
| Fibre (g) |
1.0 |
K (mg) |
100 |
| Minerals (g) |
0.4 |
Mn (mg) |
0.07 |
| Calcium (mg) |
25.0 |
Zn (mg) |
0.11 |
| Phosphorus (mg) |
32.0 |
Cr (mg) |
0.004 |
| Iron (mg) |
0.7 |
|
|
Modification
Reduce the amount of oil used by sauteing the eggplant
| Ingredients |
1 aubergine |
1 tsp turmeric powder |
Oil 1 tbs |
Salt to taste |
NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS |
| Energy (Kcal) |
92 |
| Protein (g) |
2.25 |
| Carbohydrate (g) |
3.6 |
| Fat (g) |
7.55 |
| Fibre (g) |
1.0 |
| Minerals (g) |
0.4 |
|
|
