Eggplant Curry (Modified)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 109.8
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 24.5 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 6.1 g

View full nutritional breakdown of Eggplant Curry (Modified) calories by ingredient


Introduction

I wanted a recipe to use some of the veg in my fridge which would also be 17DD friendly. Original recipe here:
http://allrecipes.com/Recipe/baingan-b
harta-eggplant-curry/detail.aspx I wanted a recipe to use some of the veg in my fridge which would also be 17DD friendly. Original recipe here:
http://allrecipes.com/Recipe/baingan-b
harta-eggplant-curry/detail.aspx
Number of Servings: 4

Ingredients

    1 large eggplant
    1 tablespoon olive oil
    1 teaspoon cumin seeds
    1 medium onion, thinly sliced
    1 tablespoon ginger garlic paste
    1 tablespoon curry powder
    1 tomato, diced
    1/2 cup plain yogurt
    1 teaspoon salt
    1/4 bunch cilantro, finely chopped


Tips

If you want to keep this lo-carb, serve over Cauliflower "rice".


Directions

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user PATCHERIFIC.