Curried Eggplant

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.1
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 233.8 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Curried Eggplant calories by ingredient
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I tried to recreate one of my favorite dishes from an Indian restaurant I frequent. I tried to recreate one of my favorite dishes from an Indian restaurant I frequent.
Number of Servings: 6


    1 tablespoon lite EVOO
    1 onion, chopped
    4 large red tomatoes, cut in quarters
    1 large eggplant cut into 1/2-inch pieces
    2 teaspoons curry powder
    1 cup chick peas (may use 1 can drained chickpeas)
    1/2 cup fresh basil


Heat the oil in a large saucepan over medium-high heat and cook the onion till soft. Just for a few minutes.
Stir in everything except chickpeas and basil for about 5 minutes on medium heat.
Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, about 15 more minutes.
Stir in the chickpeas and cook just until heated through, about 3 minutes.
Remove from heat and stir in the basil. Serve over rice or couscous or quinoa.

Number of Servings: 6

Recipe submitted by SparkPeople user WILLBOYWONDER.

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