Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | ea. eggplant | 1 lb | 242 kcal3g protein · 36g carbs · 12g fat | Buy |
| 2 | –6 green chillies | 0 g | — | Buy |
| 3 | fresh ground coconut | 1 cup | 1308 kcal43g protein · 83g carbs · 90g fat · 55g fibre | Buy |
| 4 | chopped fresh coriander leaves | 1 cup | 240 kcal5g protein · 48g carbs · 10g fat | Buy |
| 5 | paneer | 2 cup | 1272 kcal88g protein · 6g carbs · 100g fat | Buy |
| 6 | Salt to taste | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients3062 kcal · 139g protein · 173g carbs · 211g fat · 55g fiber
Per serving766 kcal · 35g protein · 43g carbs · 53g fat · 14g fiber
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Directions
Roast the eggplant directly over a low flame. Don't be afraid to set it right on the gas burner, turning it regularly until the skin becomes blackened and brittle and the flesh soft (about 15–20 minutes).
Set aside to cool.
Grind the chillies, coconut, and coriander together in a food processor to form a paste.
Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.
Mix in the coconut paste and paneer/yogurt, along with salt to taste.
Serve with chapatis, dosa or rice.
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