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Servings:
Serves 8
2 tablespoons
1
eggplant, chopped
1 teaspoons
salt
1 cup
water
½ teaspoon
cumin
½ teaspoon
turmeric
½ teaspoon
coriander
¼ teaspoon
ground black pepper
1/8 tablespoon
cayenne pepper
- Place olive oil in large sauté pan on medium heat.
- Add eggplant and salt, sauté for 3 minutes.
- Add 1 cup of water and spices.
- Cook until eggplant has softened and the water has dissipated.
- Serve warm and enjoy!
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Nutritional Information
Serving Size:
1/8 Eggplant
Calories:
40
Total Fat:
4 g
Saturated Fat:
0.5 g
Protein:
0 g
Total Carbohydrate:
1 g
Dietary Fiber:
1 g
Cholesterol:
0 mg
Iron:
0 mg
Sodium:
290 mg
Calcium:
7 mg
