Spicy Roasted Indian Eggplant (Bhartha)
This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld.
Source: EatingWell.com, July 2018
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Recipe Summary
Ingredients
Directions
Tips
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
246 calories; protein 4.7g; carbohydrates 28g; dietary fiber 11.2g; sugars 14.3g; fat 15g; saturated fat 1.8g; vitamin a iu 768.1IU; vitamin c 25.5mg; folate 94.1mcg; calcium 58.4mg; iron 1.5mg; magnesium 61.2mg; potassium 1022.4mg; sodium 450.1mg; thiamin 0.2mg.
Exchanges:
5 vegetable, 3 fat