Baked Eggplant Dish

فاطمة قانونیChef

Ingredients

• Medium-sized eggplant, cut into thick rounds while keeping the skin
  1 piece
• Medium-sized tomato, diced
  1 piece
• Green chili pepper, chopped coarsely
  1 piece
• Red chili pepper, chopped coarsely
  1 piece
• Small onion, sliced
  1 piece
• Cilantro
  0.3 cup
• Tomato Paste
  2 tablespoons
• Black Pepper
  1 pinch
• Sweet Spice
  1 pinch
• Ground Ginger
  1 pinch
• Sumac
  1 teaspoon
• Hot water
  1 cup
• Salt
  1 pinch

Steps

1. 1

   Arrange the eggplant rounds in a suitably sized Pyrex dish.

   Required Tools:

   🍳

   Pyrex dish

   5 min
2. 2

   Place the onion over the eggplant, then add the tomato, peppers, and cilantro.

   5 min
3. 3

   Add the tomato paste and spices with the cup of water and mix well.

   5 min
4. 4

   Pour the tomato paste mixture over the Pyrex dish, place it in a medium heat oven, and let it brown from the top.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Cilantroper 100g

Energy23 kcal

Protein2.97 g

Total Fat0.52 g

Carbohydrate3.67 g

Dietary Fiber2.8 g

Total Sugars0.87 g

Tomato Pasteper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Sweet Spiceper 100g

Energy100 kcal

Protein2 g

Total Fat5 g

Carbohydrate15 g

Dietary Fiber3 g

Total Sugars10 g

Ground Gingerper 100g

Energy80 kcal

Protein1.8 g

Total Fat0.4 g

Carbohydrate18 g

Dietary Fiber4 g

Total Sugars0.9 g

Sumacper 100g

Energy300 kcal

Protein5 g

Total Fat10 g

Carbohydrate60 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags