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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 66.7
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.0 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Eggplant and Mixed Veggie Curry calories by ingredient
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Eggplant and Mixed Veggie Curry

Submitted by: JULIA_RUN2SMILE
Eggplant and Mixed Veggie Curry

Introduction

Roasted veggies (bean sprout, onion, green pepper) and eggplant with a touch of curry Roasted veggies (bean sprout, onion, green pepper) and eggplant with a touch of curry
Number of Servings: 4

Ingredients

    200 gr Eggplant
    1/2 Onion
    1 Bell Pepper
    1/2 Bag Bean Sprout (225 gr)
    1-2 Cilantro bunch
    1/2 Lime
    1 tsp curry
    1 tbsp coriander

Tips

Don't cook too much the eggplant, it will make it mushy!


Directions

Chop veggies. Roast onion pepper together (3-5 min). Add bean sprout and spices - 3 min. Add eggplant last and sprinkle with curry and lime juice (2 min).
Serve Immediately.



Serving Size: 4 servings (about a cup - as per picture)

Number of Servings: 4

Recipe submitted by SparkPeople user JULIABELANGER.





TAGS:  Side Items |

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