Baingan Bharta ( Spicy Roasted Eggplant With Tomatoes, Cilantro

1. Preheat oven to 350°.

2. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet.

3. Roast eggplant until flesh is soft, about 1 hour.

4. Cool slightly.

5. Using spoon, scoop pulp from eggplant halves into medium bowl and mash.

6. Discard skins.

7. Heat oil in heavy large skillet over medium-high heat.

8. Add onions and sauté until golden brown, for about 6 minutes.

9. Add ginger and stir for 1 minute.

10. Add tomatoes and next 4 ingredients. Sauté for 5 minutes to blend flavors.

11. Add eggplant and stir until slightly thickened (about 5 minutes).

12. Remove from heat.

13. Stir in cilantro.

14. Season with salt and pepper.

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Nutrient	Quantity
Total fats	75.4315 g
Protein	7.2736 g
Carbohydrates	45.3244 g
Energy	835.9283 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0537 g
Water	498.553 g
Aspartic acid	0.7103 g
Calcium, Ca	158.8886 mg
Lutein + zeaxanthin	1123.6979 g
Fiber, total dietary	10.934 g
Fatty acids, total saturated 22:0	0.0016 g
Carotene, beta	2346.7665 g
Niacin	2.5253 mg
Vitamin A, RAE	218.1869 g
Arginine	0.3973 g
Riboflavin	0.2077 mg
Tocopherol, beta	0.0344 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0156 g
Fatty acids, total saturated 20:1	0.011 g
Glutamic acid	1.844 g
Stigmasterol	0.16 mg
Sodium, Na	38.2647 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0214 g
Total lipid (fat)	75.4315 g
Manganese, Mn	0.9527 mg
Fructose	7.1619 g
Proline	0.1566 g
Fatty acids, total saturated 16:0	6.1891 g
Fatty acids, total saturated 8:0	2.3993 g
Sucrose	2.9979 g
Choline, total	42.5567 mg
Sugars, total	19.4918 g
Serine	0.1502 g
Fatty acids, total saturated 10:0	2.6898 g
Fatty acids, total saturated 18:0	2.1002 g
Vitamin B-6	0.6896 mg
Selenium, Se	2.6606 g
Ash	3.1337 g
Fatty acids, total saturated 18:1 undifferentiated	9.3185 g
Pantothenic acid	0.7213 mg
Phenylalanine	0.1644 g
Beta-sitosterol	0.1067 mg
Copper, Cu	0.3835 mg
Betaine	0.7683 mg
Thiamin	0.2739 mg
Methionine	0.0286 g
Iron, Fe	5.3159 mg
Carbohydrate, by difference	45.3244 g
Phosphorus, P	191.0832 mg
Folate, total	98.8594 g
Tocopherol, gamma	0.3902 mg
Lycopene	5747.7811 g
Alanine	0.151 g
Valine	0.1422 g
Fatty acids, total saturated 18:2 undifferentiated	1.8876 g
Glycine	0.152 g
Carotene, alpha	248.0697 g
Glucose (dextrose)	8.7931 g
Fatty acids, total saturated 14:0	11.9404 g
Zinc, Zn	1.4356 mg
Isoleucine	0.1111 g
Tocopherol, delta	0.0086 mg
Fatty acids, total saturated 12:0	34.1637 g
Fatty acids, total polyunsaturated	1.9413 g
Tocotrienol, gamma	0.0031 mg
Leucine	0.1758 g
Tocotrienol, alpha	0.2786 mg
Vitamin A, IU	4353.8109 IU
Folate, DFE	98.8594 g
Tryptophan	0.06 g
Vitamin C, total ascorbic acid	56.5642 mg
Phytosterols	143.1057 mg
Galactose	0.0066 g
Fatty acids, total polyunsaturated 18:1 c	0.0553 g
Fatty acids, total saturated 20:0	0.0016 g
Fatty acids, total saturated 6:0	0.1453 g
Tyrosine	0.09 g
Vitamin K (phylloquinone)	57.0675 g
Fatty acids, total saturated	59.6344 g
Histidine	0.0873 g
Fatty acids, total monounsaturated	9.3521 g
Threonine	0.1467 g
Folate, food	98.8594 g
Cryptoxanthin, beta	280.4583 g
Vitamin E (alpha-tocopherol)	5.6273 mg
Magnesium, Mg	92.5204 mg
Lysine	0.2114 g
Potassium, K	1264.605 mg
Cystine	0.0414 g
Fluoride, F	8.4379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	3 tablespoons	14.4	3.1986	0.135
Onion	2	120	28.02	0.3
Paprika	1.5 1/2	9.729	1.8627	0.4447
Tomato	1	40.2099	8.6898	0.4468
Vegetable oil	0.33 cup	626.3867	0	72.6667
Coriander	1 teaspoon	5.364	0.9898	0.3199
eggplant	2 halved	0	0	0
cilantro	0.33 cup	1.2267	0.1957	0.0277
cumin	2 teaspoons	15.75	1.8581	0.9353
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554