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29
Eggplant Finadene with Coconut Milk
Eggplant Curry with Mackerel
(Hot/Spicy Sauce)
3
1
2
3
1
1
cups eggplant
8
eggplants (purple or green)
-4 tablespoons of lemon juice
can mackerel
tablespoons curry powder
cups green leaves
onion
3
3
/
4
cup coconut cream
teaspoon salt
1
chili pepper
Rinse eggplant - remove leaves and stem. Punch three holes in each
water
side with fork.
Place cake rack on top of stove on high temperature. Place eggplant
on top of rack. Burn until black and soft, turn eggplant to burn on all sides
about 2 minutes). Submerge immediately in tap water to loosen skin.
Wash leaves and cut. Slice eggplant and onion. Chop chili pepper. In
a sauce pan, heat oil, and fry onion. Mix curry powder with water and add to
onion and stir. Add vegetable and leaves, cook for 1 minute. Add mackerel
and cook for 2 more minutes.
(
Remove skin. Place in bowl.
Add coconut cream, lemon juice and salt. Mash into a smooth sauce.
Ansina Kony/CHUUK/COM/EFNEP
UOG/GCE/EFNEP
Estimated Nutritional Values
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
4 %
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
284 kcal 14 %
10 Gm 15 %
3 Gm 15 %
Carbohydrate
Iron
12 Gm
Calories
45 kcal
4 Gm
2 % Carbohydrate
6 % Iron
4 Gm
0.4 Mg
5 Mg
1 %
2 %
1 %
0 %
4 %
Total Fat
5.6 Mg 31 %
423 Mg 42 %
Total Fat
Saturated Fat
Cholesterol
Sodium
Calcium
Saturated Fat
Cholesterol
Sodium
3 Gm 15 % Calcium
116 Mg 39 %
659 Gm 27 %
37 Gm 74 %
Vitamin A
Vitamin C
3140 IU
63 %
0 Mg
120 Gm
1 Gm
0 % Vitamin A
5 % Vitamin C
2 %
13 IU
16.7 Mg 28 %
2.2 Mg
Protein
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
3
Servings in this recipe:
18
Milk:
0
Veg:
2
Fruit:
0
Bread:
0
Meat:
2
Milk:
0
Veg:
1
Fruit:
0
Bread:
0
Meat:
0
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