Eggplant with Tomatoes

A vegetable side dish from India that pairs excellently with various grilled dishes.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 2 piece Eggplant, raw

  • 500 g Tomato, red

  • 2 piece Chili peppers, red chili, fresh

  • 30 g Ginger, fresh

  • 1 piece Lime, fresh

  • 1 spoon Spices, cumin, seeds

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Light the charcoal. Cut the lime in half and squeeze out the juice. Thoroughly wash the eggplants, remove the stems, and make a lengthwise cut around the skin, then brush them with a little oil. Grill them on a hot and oiled grate over medium heat for 30 to 45 minutes until they are completely softened. Turn them several times while grilling.

  2. Meanwhile, wash the tomatoes, remove the stems and green parts, and chop them into small pieces. Wash and clean the chili pepper, peel the ginger, then finely chop both.

  3. Once the eggplants are grilled, let them cool slightly and peel them, then finely chop the flesh or mash it with a fork in a bowl. Add the tomatoes, chili pepper, ginger, and a tablespoon of lime juice. Season everything with cumin and salt and pepper to taste. Mix well and serve warm in a small serving bowl. Offer it as a side dish to grilled meals.

Nutrition Information (Per 100g)

  • Calories: 27.2 kcal
  • Fat: 0.09 g
    • Saturated Fat: 0 g
  • Carbohydrates: 5.22 g
    • Sugars: 2.01 g
  • Protein: 0.46 g
  • Fiber: 1.92 g

Advice

For a creamier taste, you can add three tablespoons of full-fat yogurt to all the ingredients.