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Lake Palace Hotel's Aubergine

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.96

$0.96 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan side dish
spoonacular Score:37%

Spoonacular Score: 37%

 

Need a gluten free, dairy free, lacto ovo vegetarian, and whole 30 side dish? Lake Palace Hotel's Aubergine could be a great recipe to try. One serving contains 147 calories, 2g of protein, and 11g of fat. This recipe serves 6. For 96 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up ginger, ground turmeric, teapoon fennel seeds, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 41%, this dish is solid. If you like this recipe, take a look at these similar recipes: Ice Palace, My Commander’s Palace Salad, and Rissole Potatoes (like at the Palace Cafe!).

Ingredients

Servings:
0.13 tsps
0.13 tsps cayenne pepper
cayenne pepper
1.75 pounds
1.75 pounds eggplant
eggplant
1
1  whole teapoon fennel seeds
whole teapoon fennel seeds
1 inch
1 inch fresh ginger
fresh ginger
4 cloves
4 cloves garlic
garlic
1
1  tablepoon ground coriander seeds
tablepoon ground coriander seeds
1 tsp
1 tsp fresh ground turmeric
fresh ground turmeric
1 tsp
1 tsp salt
salt
3 medium
3 medium tomatoes
tomatoes
1.5 cups
1.5 cups vegetable oil
vegetable oil
0.5 cup
0.5 cup water
water
0.5 tsps
0.5 tsps whole cumin seeds
whole cumin seeds
0.13 tsps cayenne pepper
0.13 tsps
cayenne pepper
1.75 pounds eggplant
1.75 pounds
eggplant
1  whole teapoon fennel seeds
1
whole teapoon fennel seeds
1 inch fresh ginger
1 inch
fresh ginger
4 cloves garlic
4 cloves
garlic
1  tablepoon ground coriander seeds
1
tablepoon ground coriander seeds
1 tsp fresh ground turmeric
1 tsp
fresh ground turmeric
1 tsp salt
1 tsp
salt
3 medium tomatoes
3 medium
tomatoes
1.5 cups vegetable oil
1.5 cups
vegetable oil
0.5 cup water
0.5 cup
water
0.5 tsps whole cumin seeds
0.5 tsps
whole cumin seeds

Equipment

food processor
food processor
slotted spoon
slotted spoon
frying pan
frying pan
sieve
sieve
bowl
bowl
food processor
food processor
slotted spoon
slotted spoon
frying pan
frying pan
sieve
sieve
bowl
bowl


Instructions

  1. Puree ginger and garlic in a food processor along with 1/4 cup of water.
  2. Cut eggplant into 3/4 inch thick slices.
  3. Et a sieve over a bowl.
  4. Heat 1/2 cup of oil in a deep frying pan over medium-high heat.
  5. When hot, cover the pan with eggplant slices in a single layer.
  6. Turn the eggplant slices when browned.
  7. Remove the slices from the pan once you've browned both sides and place them in the sieve.
  8. Add 1/2 cup of oil to the frying pan and heat it.
  9. Brown a second batch of eggplant slices. Continue until you've finished browning all eggplant slices.
  10. Let the eggplant drain for an hour.
  11. Heat 3 tablespoons of oil over medium heat.
  12. When hot, put in fennel seeds, kalonji or whole cumin).
  13. As soon as the fennel seeds turn a few shades darker (just a few seconds), put in the choppe dtomato, ginger-garlic mixture, coriander, turmeric, cayenne and alt.
  14. Sitr and cook for 5-6 minutes, mash the tomato with the back of a slotted spoon.
  15. Turn the heat up slightly and continue to stir and cook until the spice mixture resembles thick paste.
  16. Place the fried eggplant slices into the mixture.
  17. Cook on medium-low heat for 5 minutes.
  18. Cover the pan, turn the heat to very low and cook another 5-10 minutes.
  19. Lift the eggplant out of the pan with a slotted spoon to serve.
  20. If you wish to serve it cold, you may store the dish with all its oil in the refrigerator.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.96
Ingredient
⅛ teaspoons cayenne pepper
1.75 pounds eggplant
1 whole teapoon fennel seeds
1 inch fresh ginger
4 cloves garlic
1 tablepoon ground coriander seeds
1 teaspoon fresh ground turmeric
3 mediums tomatoes
1.5 cups vegetable oil
½ teaspoons whole cumin seeds
Price
$0.03
$2.63
$0.12
$0.04
$0.27
$0.06
$0.10
$1.08
$1.31
$0.13
$5.77

Nutritional Information

Quickview
147 Calories
2g Protein
11g Total Fat
11g Carbs
3% Health Score
Limit These
Calories
147k
7%

Fat
11g
18%

  Saturated Fat
1g
11%

Carbohydrates
11g
4%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
395mg
17%

Get Enough Of These
Protein
2g
4%

Vitamin K
29µg
28%

Manganese
0.46mg
23%

Fiber
5g
20%

Vitamin C
12mg
15%

Potassium
478mg
14%

Vitamin A
562IU
11%

Vitamin E
1mg
11%

Vitamin B6
0.2mg
10%

Folate
38µg
10%

Copper
0.16mg
8%

Magnesium
29mg
7%

Vitamin B3
1mg
6%

Vitamin B1
0.08mg
5%

Phosphorus
53mg
5%

Iron
0.83mg
5%

Vitamin B5
0.44mg
4%

Vitamin B2
0.07mg
4%

Calcium
28mg
3%

Zinc
0.38mg
3%

Selenium
0.76µg
1%

covered percent of daily need

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