eggplant curry

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 342.6
  • Total Fat: 13.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 219.7 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 13.9 g
  • Protein: 12.6 g

View full nutritional breakdown of eggplant curry calories by ingredient



Number of Servings: 3

Ingredients

    Eggplant, fresh, 2 cup, cubes (remove)
    *Chick Peas, 2 cup (remove)
    Onions, raw, .5 cup, chopped (remove)
    Garlic, 2 cloves (remove)
    Canned Tomatoes, 2 cup (remove)
    Turmeric, ground, 1 tbsp (remove)
    Curry powder, 3 tbsp (remove)
    Olive Oil, 2 tbsp (remove)

Directions

heat oil in skillet. cook onions until soft, about 5 minutes. add garlic and cook until fragrant, about 1 minute. add spices and cook for about a minute. add eggplant and cook until soft. add chick peas and tomatoes. bring to a boil. reduce heat and simmer until dish is at preferred consistency.

Number of Servings: 3

Recipe submitted by SparkPeople user AEVAL722.