Eggplant Curry (Modified)
- Number of Servings: 4
Ingredients
1 large eggplant1 tablespoon olive oil1 teaspoon cumin seeds1 medium onion, thinly sliced1 tablespoon ginger garlic paste1 tablespoon curry powder1 tomato, diced1/2 cup plain yogurt1 teaspoon salt1/4 bunch cilantro, finely chopped
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PATCHERIFIC.
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user PATCHERIFIC.
Nutritional Info Amount Per Serving
- Calories: 109.8
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 24.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.9 g
- Protein: 6.1 g
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