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$2.02 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 77% 
Aloo Baingan might be just the side dish you are searching for. For $1.99 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 208 calories, 5g of protein, and 8g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have pepper flakes, tomatoes, garlic, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is a good option if you're following a caveman, gluten free, primal, and whole 30 diet. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is pretty good. Try Aloo Baingan , How to make Aloo Baingan, Aloo Baingan (Eggplant with Potatoes), and dum ke baingan , how to make hyderabadi dum ke baingan for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
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