Eggplant Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 155.6
  • Total Fat: 5.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 757.6 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 5.4 g

View full nutritional breakdown of Eggplant Curry calories by ingredient


Introduction

mild vegetarian eggplant and tomato curry mild vegetarian eggplant and tomato curry
Number of Servings: 4

Ingredients

    1 large eggplant, peeled and chopped
    1 medium onion, thinly sliced
    15 oz. can chopped tomatoes, drained
    1 clove garlic, minced (or can use ginger-garlic paste)
    1 tsp. ginger (omit if using ginger-garlic paste)
    1 tsp. cumin seed
    1 tbsp. curry powder
    1/2 tsp. salt
    1/2 c. plain nonfat yogurt
    1 and 1/2 tbsp. olive oil

Directions

Put eggplant under the broiler for 20 minutes at 450 degrees on a cookie sheet to soften. Remove from oven. When cool enough to handle, peel and chop flesh.
Slice onion.
Heat oil in saucepan on medium. Saute onion, garlic (omit if using paste), and cumin seed in oil until onions soften.
Stir in curry powder and ginger (or ginger-garlic paste) and tomatoes, and cook 10 minutes longer.
Stir in yogurt and eggplant.
Cover and cook 10 minutes at higher temp (watch that it doesn't burn).
Uncover and reduce heat--cook five minutes longer.

Serve, if you choose, over rice or with naan. Also yummy on its own.

Makes four 1-cup servings.

If you want more heat, add some jalapeno!

Number of Servings: 4

Recipe submitted by SparkPeople user KNITWRITER.