- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.
Ingredients
- 2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
- 1/4 cup vegetable oil
- Kosher salt
- 1 teaspoon dried mango powder (amchoor; optional)
- 1/2 teaspoon ground cumin
- 6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
- 1 medium Persian cucumber
- 1 cup plain whole-milk Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 garlic clove, finely grated
- 2 cups cherry tomatoes, halved
- Olive oil (for drizzling)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 189 % Daily Value *
- Total Fat: 17 g 25.68%
- Saturated Fat: 4 g 17.63%
- Trans Fat: 0 g %
- Cholesterol: 10 mg 3.33%
- Sodium: 29 mg 1.22%
- Calcium: 73 mg 7.28%
- Potassium: 183 mg 5.22%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.1%
- Zinc: 0 mg 0%
- Total Carbohydrate: 6 g %
- Dietary Fiber: 1 g 3.75%
- Sugar: 4 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 16.24%
- Vitamin C 18.09%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq