Rowoya - Baby Eggplant

Name: Rowoya - Baby Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped cilantro; 1/8 cup crushed peanuts; dhana jeeru; 2 or 3 green bell peppers; crushed red pepper; salt; little sugar; fresh ginger; tiny pinch baking powder; potato and/ or sweet potato; 1 tbsp. bread crumb optional; cooking oil

Eats Now Editorial Team · 45 kcal · Vegetarian

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Rowoya - Baby Eggplant – a delicious recipe with cilantro, peanuts, jeeru, green bell peppers, red pepper, salt. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1/4 cup chopped cilantro
1/8 cup crushed peanuts
dhana jeeru
2 or 3 green bell peppers
crushed red pepper
salt
little sugar
fresh ginger
tiny pinch baking powder
potato and/ or sweet potato
1 tbsp. bread crumb optional
cooking oil

1
cut, slit and put eggplants to soak
2
dice and soak potatoes in separate water
3
mix all spice in dish with oil, peanuts, cilantro
4
in pot, heat 1 cup water, 3 tsp oil
5
stuff spice mixture into eggplant, add to water (#4)
6
drain the potatoes and mix left over spice and cut pepper, add to eggplant immediately
7
cover and cook on low-medium heat. Check frequently, add water if needed and cook until done

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup chopped cilantro, 1/8 cup crushed peanuts, dhana jeeru, 2 or 3 green bell peppers, and more.

Yes, Rowoya - Baby Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
45 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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