Small, slim aubergines are used to make this traditional dish, Baingan Ke Lonj. The aubergines are sliced along most of their length, leaving them joined at the top, and these cavities are stuffed with a spicy onion paste tempered with clove and cinnamon. The aubergines are then tied shut and gently simmered in an onion sauce. This dish goes well with rice, bread or lentils.
Per portion Energy 188kcal/779kJ; Protein 3.9g; Carbohydrate 15.6g, of which sugars 9g; Fat 13g, of which saturates 1.6g; Cholesterol 0mg; Calcium 59mg; Fibre 3.8g; Sodium 9mg.
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