Eggplant curry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 203.1
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 16.3 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 8.2 g
- Protein: 4.0 g
View full nutritional breakdown of Eggplant curry calories by ingredient
Introduction
vegetarian/vegan dish with roasted eggplants vegetarian/vegan dish with roasted eggplantsNumber of Servings: 2
Ingredients
-
1 Eggplant
1 medium onion
1.5 T olive oil
.5 t cumin powder
2 cloves garlic
.25 t ground ginger
1 jalapeño chile
2 plum tomatoes
.25 t ground coriander
.5 t tumeric
.5 T curry powder
.25 ground cilantro
Directions
Slice eggplant lengthwise, rub with a little olive oil and roast in 400 degree F oven.
When eggplant is tender, saute onions, chile and cumin powder in rest of oil until onions are tender.
Add garlic, tomato and spices, and sauté for another 3 or 4 minutes.
Peel and cube the eggplant, mash it lightly, then add it to the mixture. Cook for five minutes longer, until flavors are melded.
Serve with rice or nan.
Serving Size: Makes 2 to 3 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user AWARRENJOHNSON.
When eggplant is tender, saute onions, chile and cumin powder in rest of oil until onions are tender.
Add garlic, tomato and spices, and sauté for another 3 or 4 minutes.
Peel and cube the eggplant, mash it lightly, then add it to the mixture. Cook for five minutes longer, until flavors are melded.
Serve with rice or nan.
Serving Size: Makes 2 to 3 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user AWARRENJOHNSON.