nepali

Smoked Eggplant and Tomato Chutney with Rice and Fried Egg

This dish pairs eggplant with tomato, diced, cooked white rice and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

98 g Carbohydrates

23 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g eggplant 65 kcal
180g tomato, diced 32 kcal
60g onion, chopped 24 kcal
6g garlic, minced 9 kcal
5g green chili, minced 2 kcal
2g cumin seeds 8 kcal
16g mustard oil 141 kcal
15g lemon juice 5 kcal
3g salt 0 kcal
230g cooked white rice 299 kcal
60g egg 86 kcal

Cooking instructions

eggplant
Char the eggplant directly over a flame or under a broiler, turning until skin is blackened and flesh is soft, 10 to 12 minutes. Cool, peel, and mash.
onionmustard oil
Heat oil in a pan over medium heat. Add onion and cook 3 minutes.
tomatogarlicgreen chilisalt
Add garlic and chili; cook 30 seconds. Add tomatoes and salt; cook until saucy, 6 to 7 minutes.
eggplantcumin seedslemon juice
Stir in mashed eggplant and cumin; cook 2 minutes to combine. Turn off heat and add lemon juice.
egg
Fry the egg in a nonstick pan to your liking (sunny-side or over-easy).
cooked white riceegg
Serve chutney with hot cooked rice and the fried egg on top.