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Exotic Aubergine And Mange-Tout

Yogic.Chef's picture
  Oil 3 Tablespoon
  Black mustard seeds 1 Teaspoon
  Chopped ginger 1 Teaspoon (Fresh)
  Ground coriander 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Mange tout 250 Gram, sliced diagonally into 2 centimeter /0.75 in pieces
  Water 125 Milliliter (4 Fluid Ounce)
  Tomato 1 Small, chopped
  Lemon juice 2 Teaspoon
  Tamari 2 Tablespoon

If liked, sprinkle the aubergine cubes with salt and leave to drain for 1 hour.
Rinse and pat dry.
This removes some of the bitterness and cuts down on the oil absorbed.
Heat the oil in a heavy frying pan or work.
Add the mustard seeds and ginger and cook over a high heat until the mustard seeds pop.
Add the rest of the spices and saute over a medium heat for about 5 minutes.
Stir in the aubergine and mange-tout, turning them to coat with spices.
Add the water, cover and cook until the vegetables are soft and cooked, at most 8 minutes.
Remove from heat, add the chopped tomato, lemon juice and tamari.
Cover the pan again and leave to stand for a few minutes before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 578 Calories from Fat 421

% Daily Value*

Total Fat 48 g73.3%

Saturated Fat 6.1 g30.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1693.6 mg70.6%

Total Carbohydrates 29 g9.8%

Dietary Fiber 9.5 g38%

Sugars 13.6 g

Protein 13 g25.2%

Vitamin A 69.5% Vitamin C 278.6%

Calcium 16.8% Iron 42.9%

*Based on a 2000 Calorie diet


Exotic Aubergine And Mange-Tout Recipe