60minutes, 40 of them waiting
394Calories
10gProtein
2servings
The aubergine is roasted over a flame or in the oven until the skin is black. The inside is then smoky and soft, and in the pan with tomatoes and spices it becomes baingan bharta.
Ingredients
Forservings
- 600 gAubergines (2 piece)
- 200 gTomatoes
- 100 gOnion
- 20 gCanola oil (2 tbsp)
- 120 gNaan (2 piece)
- Ginger, garlic, cumin, turmeric, garam masala, chilli, coriander, salt
How to make it
- Prick the aubergines and roast at 220 degrees for forty minutes until the skin is black. Spoon out the flesh and chop it roughly.
- Toast the cumin in the oil, fry the onion, ginger and garlic golden, add the tomatoes and spices, reduce.
- Stir in the aubergine, fry for ten minutes, salt it, serve with coriander and naan.
One tip
Roasted over a gas flame it comes out smokier than from the oven.
Nutrition per serving
| Calories | 394 |
|---|---|
| Protein | 10 g |
| Fat | 14 g |
| Carbs | 56 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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