Eggplant chole

Chef: Richard Fletcher

Ethnic: Indian
Main Ingredient: eggplant
Categories: Main
Meal Type: Dinner
Food Type: Vegetarian
Level:Easy
Servings: 4
Prep Time:20
Cook Time:8 hours

This is a great vegetarian dish.
 

Ingredients

  • 4 cups garbanzo beans
  • 12 cups water
  • 1 whole eggplant
  • 1 tablespoon ghee
  • 2 teaspoon cumin seeds
  • 2 teaspoons mustard seeds
  • 2 teaspoon turmeric
  • 3 cloves garlic
  • 2 teaspoon cumin powder
  • 2 teaspoon garam masala
  • 2 teaspoon coriander powder
  • 2 bag black tea bags
  • 1/16 cup tamarind 
  • 1 tablespoon  tomato paste
  • dash of salt
  • 1 large diced onion
  • 1 tablespoon diced ginger
 

Recipe

Add 12 cups of water to crock pot. Add the dry garbanzo beans. Turn crock pot to low and cover overnight. Usually 8 hours.

Heat up pan. Add ghee. When ghee is hot add the mustard and cumin seeds. When seeds pop add the onion, garlic and ginger. Cook until golden brown. Add your spices and cook for around one minute. Stir so you don’t burn the spices.
Add 8 cups water from the crock pot. Stir. Add tomato paste, tamarind, cubed eggplant, and tea bags. Bring to boil then simmer for 20 minutes.
Garnish each bowl with sliced tomatoes, onions and fresh cilantro.
 
 


Nutritional information
Nutrition Facts
Serving Size 1 Eggplant chole
Servings Per Batch 4
Amount Per Serving
Calories838 Calories from Fat 6
% Daily Value *
Total Fat 16g25%
Saturated Fat 3g16%
Monounsaturated Fat 4g
Polyunsaturated Fat 6g
Trans Fat 0g
Cholesterol 8g3%
Sodium 157mg7%
Potassium 2300mg66%
Total Carbohydrate 140g47%
Dietary Fiber 41g 165%
Sugars 28g
Protein 42g 84%
Vitamin A 7%
Vitamin C 32%
Calcium 30%
Iron 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.