Eggplant Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 122.1
  • Total Fat: 5.7 g
  • Cholesterol: 7.5 mg
  • Sodium: 628.5 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Eggplant Curry calories by ingredient
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Number of Servings: 4


    Eggplant, fresh, 1 medium eggplant, unpeeled
    Onions, raw, 2 small
    Garlic, 2 clove, minced
    Ginger Root, 1 tsp, minced
    *Hot Chili Peppers, 1/4 tsp
    *Coriander seed, 1 tbsp
    *Cumin seed, 1 tsp
    Mustard seed, 1 tsp
    Curry Leaves, 4
    Ghee , 1 Tbsp
    *Lemon Juice, 1 Tbsp
    Tomato Paste, 1 tsp
    Coconut Milk , 1 cup
    Salt to taste


Slice eggplant, salt and set aside. Chop onions and peppers. Heat ghee in a saucepan. Saute onions until soft. Pat eggplant dry ,cube and set aside. Add chilis, garlic, ginger, curry leaves, mustard seed, cumin seeds,and coriander to onions. stir and cook until fragrant. Add tomato paste and lemon. Stir to mix. Add eggplant and fry 1 minute. Add coconut milk,bring to boil and simmer 20 minutes. Serve with rice or roti.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KACAR51.

TAGS:  Vegetarian Meals |

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