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Ingredients: Makes 4 servings
1 pound eggplant1/2 teaspoon cumin seed1/4 teaspoon salt3 ounces diced spanish onion1/2 teaspoons ground coriander1/2 teaspoon minced garlic1/2 teaspoon minced ginger3 tablespoons olive oil1/8 teaspoon ground turmeric1 teaspoon chili powder3 ounces frozen green peas1 ounce freshly chopped cilantro3 tablespoons canned crushed tomatoes, including juice
Serving size:1/2 Cup
Nutrition information:Per serving: Calories: 150 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 185 mg sodium, 11 g carbohydrates, 5 g sugar, 4 g fiber, 2.5 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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