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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 203.1
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.3 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Eggplant curry calories by ingredient
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Eggplant curry

Submitted by: AWARRENJOHNSON

Introduction

vegetarian/vegan dish with roasted eggplants vegetarian/vegan dish with roasted eggplants
Number of Servings: 2

Ingredients

    1 Eggplant
    1 medium onion
    1.5 T olive oil
    .5 t cumin powder
    2 cloves garlic
    .25 t ground ginger
    1 jalapeño chile
    2 plum tomatoes
    .25 t ground coriander
    .5 t tumeric
    .5 T curry powder
    .25 ground cilantro

Directions

Slice eggplant lengthwise, rub with a little olive oil and roast in 400 degree F oven.
When eggplant is tender, saute onions, chile and cumin powder in rest of oil until onions are tender.
Add garlic, tomato and spices, and sauté for another 3 or 4 minutes.
Peel and cube the eggplant, mash it lightly, then add it to the mixture. Cook for five minutes longer, until flavors are melded.
Serve with rice or nan.

Serving Size: Makes 2 to 3 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user AWARRENJOHNSON.






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