Name: Oven-roasted baingan bharta with peas and brown rice
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 1¼ lb / 548 g each; 458 g each once peeled); 2 tbsp (27 g) olive oil; 1 large onion (150 g), finely chopped; 1 tbsp (6 g) grated fresh ginger; 1 serrano chile (6 g), seeded and minced; 3 medium tomatoes (369 g), chopped; 1 tsp garlic powder (3.1 g); 1 tsp ground cumin (2.1 g); 1 tsp ground coriander (1.8 g); 1 tsp paprika (2.3 g); ¼ tsp ground turmeric (0.75 g); ¼ tsp cayenne pepper (0.45 g); ¾ tsp salt (4.5 g); 1 cup (134 g) frozen peas, no salt added; 1 tbsp (15 g) lemon juice; ¼ cup (4 g) chopped fresh cilantro; 2 cups (404 g) cooked brown rice, for serving

Ingredients

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2 medium eggplants (about 1¼ lb / 548 g each; 458 g each once peeled)
2 tbsp olive oil
1 large onion, finely chopped
1 tbsp grated fresh ginger
1 serrano chile, seeded and minced
3 medium tomatoes, chopped
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
¼ tsp ground turmeric
¼ tsp cayenne pepper
¾ tsp salt
1 cup frozen peas, no salt added
1 tbsp lemon juice
¼ cup chopped fresh cilantro
2 cups cooked brown rice, for serving

Method

Nutrition

Estimated

Per bowl (a quarter of the bharta and ½ cup, 101 g, of cooked brown rice) · serving size 1 of 4

Calories310

Total fat	8.8 g
Saturated fat	1.4 g
Sodium	490 mg
Total carbohydrate	53.2 g
Dietary fiber	12.5 g
Total sugars	at least 14.3 g (1 row carries no value)
Protein	8.5 g

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