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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
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
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,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan side dish
spoonacular Score:41%

Spoonacular Score: 41%

 

Lake Palace Hotel's Aubergine might be just the side dish you are searching for. This gluten free, whole 30, and vegan recipe serves 6 and costs 96 cents per serving. One serving contains 98 calories, 2g of protein, and 6g of fat. Only a few people made this recipe, and 1 would say it hit the spot. If you have mediums tomatoes, salt, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is solid. Try Ice Palace, My Commander’s Palace Salad, and Rissole Potatoes (like at the Palace Cafe!) for similar recipes.

Ingredients

Servings:
0.13 tsps
0.13 tsps cayenne pepper
cayenne pepper
1.75 pounds
1.75 pounds eggplant
eggplant
1
1  whole fennel seeds
whole fennel seeds
1 inch
1 inch fresh ginger
fresh ginger
4 cloves
4 cloves garlic
garlic
1
1  ground coriander seeds
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 fennel seeds
1
whole fennel seeds
1 inch fresh ginger
1 inch
fresh ginger
4 cloves garlic
4 cloves
garlic
1  ground coriander seeds
1
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 fennel seeds
1 inch fresh ginger
4 cloves garlic
1 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
98k Calories
2g Protein
5g Total Fat
11g Carbs
7% Health Score
Limit These
Calories
98k
5%

Fat
5g
9%

  Saturated Fat
4g
28%

Carbohydrates
11g
4%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
395mg
17%

Get Enough Of These
Protein
2g
4%

Manganese
0.46mg
23%

Fiber
5g
20%

Vitamin C
12mg
15%

Potassium
478mg
14%

Vitamin A
562IU
11%

Vitamin K
10µg
10%

Vitamin B6
0.2mg
10%

Folate
38µg
10%

Copper
0.16mg
8%

Magnesium
29mg
7%

Vitamin E
0.97mg
6%

Vitamin B3
1mg
6%

Vitamin B1
0.08mg
5%

Phosphorus
53mg
5%

Iron
0.82mg
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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