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Ingredients20 m servings 263 cals
Original recipe yields 4 servings
- Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped.
- Heat 2 tablespoons oil in a large skillet over low heat until shimmering. Arrange half the eggplant in a single layer and pan-fry until slightly browned and soft, 2 to 3 minutes per side. Transfer to a serving dish. Repeat with 2 tablespoons oil and remaining eggplant.
- Heat remaining 1 tablespoon oil in the same skillet. Add chile mixture; cook and stir until softened, about 1 minute. Stir in sugar and salt. Spoon chile mixture over eggplant.
- Cook's Note:
- Pound the chile mixture using a mortar and pestle instead of a food processor if desired.
Per Serving: 263 calories; 17.9 g fat; 26.6 g carbohydrates; 4.3 g protein; 0 mg cholesterol; 594 mg sodium. Full nutrition