Stuffed Eggplant (Aubergine) ( Indian )

1. Make a paste of all the ingredients for the stuffing.

2. Slit the eggplants from the middle into quarters such that they do not separate.

3. Stuff them with the paste.

4. Finely chop the onion and fry it in the oil.

5. Add the remaining stuffing ( if any ) to the oil.

6. Add the stuffed eggplants and add water to just to cover the top of the brinjals.

7. Cover and cook for about 15 mins or till the brinjals are soft.

8. Cooking time will vary depending on the size of the eggplants.

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Nutrient	Quantity
Total fats	114.8791 g
Protein	42.2195 g
Carbohydrates	53.8752 g
Energy	1320.653 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2697 g
Water	148.301 g
Aspartic acid	4.7409 g
Calcium, Ca	427.802 mg
Lutein + zeaxanthin	30.8 g
Fiber, total dietary	21.8757 g
Fatty acids, total saturated 22:0	0.0044 g
Fatty acids, total trans-polyenoic 13:0	0.0022 g
Carotene, beta	1201.5 g
Niacin	17.9616 mg
Vitamin A, RAE	120.44 g
Arginine	5.2125 g
Riboflavin	0.5767 mg
Tocopherol, beta	0.0192 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0415 g
Fatty acids, total saturated 20:1	0.7651 g
Glutamic acid	8.8755 g
Sodium, Na	302.1 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1047 g
Total lipid (fat)	114.8791 g
Manganese, Mn	3.5056 mg
Fructose	2.2782 g
Proline	1.8657 g
Fatty acids, total saturated 16:0	10.901 g
Fatty acids, total saturated 8:0	1.1322 g
Sucrose	1.5458 g
Choline, total	73.2219 mg
Sugars, total	12.7266 g
Serine	2.0414 g
Fatty acids, total saturated 10:0	1.1938 g
Fatty acids, total saturated 18:0	3.3906 g
Vitamin B-6	0.8234 mg
Selenium, Se	11.7476 g
Ash	7.2266 g
Fatty acids, total saturated 18:1 undifferentiated	40.5057 g
Pantothenic acid	2.6368 mg
Phenylalanine	2.1582 g
Copper, Cu	2.4231 mg
Betaine	1.023 mg
Thiamin	1.5705 mg
Methionine	0.7195 g
Iron, Fe	8.7569 mg
Carbohydrate, by difference	53.8752 g
Phosphorus, P	949.082 mg
Folate, total	354.94 g
Tocopherol, gamma	0.3258 mg
Lycopene	1.68 g
Alanine	1.7655 g
Valine	1.8767 g
Fatty acids, total saturated 18:2 undifferentiated	30.5457 g
Glycine	2.5349 g
Carotene, alpha	167.2 g
Glucose (dextrose)	3.1262 g
Fatty acids, total saturated 14:0	5.1683 g
Zinc, Zn	7.1582 mg
Isoleucine	1.5181 g
Fatty acids, total saturated 12:0	14.2763 g
Fatty acids, total polyunsaturated	30.8287 g
Tocotrienol, gamma	0.228 mg
Leucine	2.7618 g
Tocotrienol, alpha	0.454 mg
Vitamin A, IU	2415.2 IU
Folate, DFE	354.94 g
Tryptophan	0.5383 g
Vitamin C, total ascorbic acid	11.864 mg
Phytosterols	60.508 mg
Fatty acids, total polyunsaturated 18:1 c	0.2493 g
Fatty acids, total saturated 20:0	0.0044 g
Fatty acids, total saturated 6:0	0.0745 g
Tyrosine	1.6428 g
Vitamin K (phylloquinone)	15.7944 g
Fatty acids, total saturated	36.3243 g
Histidine	1.0714 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0011 g
Fatty acids, total monounsaturated	41.3868 g
Threonine	1.4755 g
Folate, food	354.94 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Cryptoxanthin, beta	279.2 g
Vitamin E (alpha-tocopherol)	13.2629 mg
Magnesium, Mg	277.62 mg
Lysine	1.4586 g
Potassium, K	1453.781 mg
Cystine	0.6054 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Turmeric powder	0.5 teaspoon	0	0	0
jaggery	0.5 teaspoon	0	0	0
Onion	1	60	14.01	0.15
Coconut	2 tablespoons	35.4	1.523	3.349
Garlic paste	1 tablespoon	0	0	0
Tamarind paste	0.5 tablespoon	0	0	0
Cumin powder	1 teaspoon	0	0	0
Garam Masala	2 tablespoons	0	0	0
Coriander Powder	1 teaspoon	5.364	0.9898	0.3199
ginger paste	1 tablespoon	0	0	0
Vegetable oil	2 tablespoons	234.464	0	27.2
eggplant	4	0	0	0
chili powder	1 tablespoon	22.56	3.976	1.1424
sesame seed	0.25 cup	342	15.714	28.8
peanut	0.75 cup	620.865	17.6624	53.9178
asafoetida powder	0.25 teaspoon	0	0	0