Eggplant and Mixed Veggie Curry

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 66.7

Total Fat: 3.4 g
Cholesterol: 0.0 mg
Sodium: 3.0 mg
Total Carbs: 8.1 g
Dietary Fiber: 2.4 g
Protein: 2.1 g

View full nutritional breakdown of Eggplant and Mixed Veggie Curry calories by ingredient

Introduction

Roasted veggies (bean sprout, onion, green pepper) and eggplant with a touch of curry Roasted veggies (bean sprout, onion, green pepper) and eggplant with a touch of curry

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 4

Ingredients

200 gr Eggplant

1/2 Onion

1 Bell Pepper

1/2 Bag Bean Sprout (225 gr)

1-2 Cilantro bunch

1/2 Lime

1 tsp curry

1 tbsp coriander

Tips

Don't cook too much the eggplant, it will make it mushy!

Directions

Chop veggies. Roast onion pepper together (3-5 min). Add bean sprout and spices - 3 min. Add eggplant last and sprinkle with curry and lime juice (2 min).
Serve Immediately.

Serving Size: 4 servings (about a cup - as per picture)

Number of Servings: 4

Recipe submitted by SparkPeople user JULIABELANGER.