Eggplant Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.3
  • Total Fat: 12.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 169.7 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Eggplant Curry calories by ingredient
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Number of Servings: 4


    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
    Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)
    Olive Oil, 2 tbsp (remove)
    *Cumin seed, 1 tsp (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Ginger Root, 2 tsp (remove)
    Garlic, 1 clove (remove)
    Curry powder, 1 tbsp (remove)
    *Better Than Sour Cream [Tofutti], 8 tbsp (remove)
    Jalapeno Peppers, 1 pepper (remove)
    Cilantro, raw, 4 tbsp (remove)


Preheat oven to 450 degrees. Cut aggplant in half, and place face down on cookie sheet. Bake for 20-30 minutes. Remove, cool, peel, and chop.

Heat oil in medium pan. Mix in cumin seed and onion, and cook until onion is tender.

mix in garlic ginger paste, curry posder, and tomato into the saucepan and cook about one minute. Stir in yogurt/sour cream.Mix in yogurt and jalapeno, and season with salt. Cover, and cook 10 minutes over high heat. Lower heat, remove cover, and cook on low for 5 minutes. Garnish with cilantro and serve over rice or with naan. 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CROSS68.

TAGS:  Vegetarian Meals |

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