Spicy Eggplant Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large eggplants, about 2 pounds total, peeled and cut into 1/2-inch squares2 medium onions, peeled and thickly sliced2 jalapeno peppers, sliced2 cloves of fresh garlic, finely chopped1 teaspoon salt1 teaspoon black pepper1 cup homemade chicken stock (or beef or vegetable stock)Juice of 1 lemon
Over medium heat, coat a wide saute pan with enough chicken stock to cover the bottom. When stock begins to lighly boil, add the eggplant, salt, and pepper.
As the eggplant cooks you will need to add more stock because the eggplant will absorb it. Keep an eye on the pan and add more stock as the eggplant becomes more tender.
After about 10 minutes of cooking, add the rest of the ingredients and continue the process of adding more stock as necessary until the desired consistency is reached (usually a saucy, and not soupy, state).
This dish can serve 4-8 people depending on the usage. The nutritional information is for 4 servings. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LADYZHERRA.
As the eggplant cooks you will need to add more stock because the eggplant will absorb it. Keep an eye on the pan and add more stock as the eggplant becomes more tender.
After about 10 minutes of cooking, add the rest of the ingredients and continue the process of adding more stock as necessary until the desired consistency is reached (usually a saucy, and not soupy, state).
This dish can serve 4-8 people depending on the usage. The nutritional information is for 4 servings. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LADYZHERRA.
Nutritional Info Amount Per Serving
- Calories: 138.1
- Total Fat: 2.3 g
- Cholesterol: 2.7 mg
- Sodium: 728.6 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 8.8 g
- Protein: 6.2 g
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