Eggplant Curry, Evelyn's
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 117.2
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 639.6 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 7.4 g
- Protein: 3.6 g
View full nutritional breakdown of Eggplant Curry, Evelyn's calories by ingredient
Introduction
A light and tasty side dish with a spicy Indian flare! Caution: don't hesitate to cut the peppers in half to be more to your liking. I make this large batch so I can freeze and enjoy later. A light and tasty side dish with a spicy Indian flare! Caution: don't hesitate to cut the peppers in half to be more to your liking. I make this large batch so I can freeze and enjoy later.Number of Servings: 15
Ingredients
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6 large eggplants (6-7.5 lbs)
2 tsp olive oil
2 T olive oil
625 gr (1 lb 6 oz) onion
1000 gr (2 lb 3 oz) tomatoes
6 jalapeņo peppers
4 tsp salt
4 tsp red chilli powder (or cayenne pepper)
4 tsp garam masala (mix of Indian spices)
1 cup cilantro, chopped
Directions
1) Prep the eggplant: Rinse, dry, and pat lightly with olive oil (2 tsp). On foil covered jelly roll pan (or cookie sheet), broil (high) for 30 minutes. Turn off broiler and let rest in oven another 30 minutes. Remove and allow to cool a bit (or work with rubber gloves if too hot). Remove only that part of the top side of the skin that has darkened too much for your tastes. Cut the eggplant as if to "dice" so the skin remaining is in small pieces and long meat strands of the eggplant are cut well.
2) In food processor, mix tomatoes and jalapeņo peppers until pureed.
3) In heated oil (2T) caramelize the onion: cook slowly (30-45 min) until rich brown.
4) Add blended tomatoes and peppers cooking 5-20 minutes. Cook longer if you prefer a thicker curry or side dish consistency.
5) Add salt and spices. Reduce further if desired or adjust spices to taste.
6) Add cilantro. Cook few more minutes.
Makes 15 8-oz servings. Serve with chapatis, naan, or rice. Also serves well by itself as a side dish.
Each serving contains 3 cups freggies (raw)
Full recipe = 33 cups eggplant, 6.7 cups grape tomatoes, 3.9 cups onions, and 1 cup cilantro
2) In food processor, mix tomatoes and jalapeņo peppers until pureed.
3) In heated oil (2T) caramelize the onion: cook slowly (30-45 min) until rich brown.
4) Add blended tomatoes and peppers cooking 5-20 minutes. Cook longer if you prefer a thicker curry or side dish consistency.
5) Add salt and spices. Reduce further if desired or adjust spices to taste.
6) Add cilantro. Cook few more minutes.
Makes 15 8-oz servings. Serve with chapatis, naan, or rice. Also serves well by itself as a side dish.
Each serving contains 3 cups freggies (raw)
Full recipe = 33 cups eggplant, 6.7 cups grape tomatoes, 3.9 cups onions, and 1 cup cilantro
Member Ratings For This Recipe
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NILUEDER
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1RETSGM
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EVILCECIL