Serves 6-8

Ingredients
90 g ghee 1/2 teaspoon ground ginger
1 large onion, sliced 250 gm tomatoes, quartered
500 g egg plant (aubergine) cut into 3 cm cubes 2 green capsicums (peppers), sliced
1 teaspoon ground turmeric 1 teaspoon garam masala

Method

  1. Melt ghee in a frying pan, sauté onion until brown.
  2. Add eggplant, turmeric and ginger, sauté for 5 minutes.
  3. Add tomatoes and capsicum, cover and cook over low heat for 15 minutes or until eggplant is tender.
  4. Add garam masala, cook for 2 minutes.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 194 Carotene ( μg ) 369.08
Protein (g) 4.49 Vitamin C (mg) 11.38
Carbohydrate (g) 9.60 Mg (mg) 16.5
Fat (g) 15.23 Na (mg) 8.38
Fibre (g) 2.24 K (mg) 243.38
Minerals (g) 1.04 Mn (mg) 0.25
Calcium (mg) 69.2 Zn (mg) 0.43
Phosphorus (mg) 72.92 Cr (mg) 0.014
Iron (mg) 1.60

Modification

Reduce the amount of ghee used for preparation.

  1. Partially substitute ghee with oil
  2. 45 g ghee
  3. 1 large onion, sliced
  4. 500 g egg plant (aubergine), cut into 3 cm cubes
  5. 1 teaspoon ground teurmeric
  6. 1/2 teaspoon ground ginger
  7. 250 gm tomatoes, quartered
  8. 2 green capsicums (peppers), sliced
  9. 1 teaspoon garam masala
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 126
Protein (g) 4.5
Carbohydrate (g) 9.6
Fat (g) 7.73
Fibre (g) 2.24
Minerals (g) 1.04