Spicy Eggplant Curry

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3.8 of 5 (9)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 138.1

Total Fat: 2.3 g
Cholesterol: 2.7 mg
Sodium: 728.6 mg
Total Carbs: 27.1 g
Dietary Fiber: 8.8 g
Protein: 6.2 g

View full nutritional breakdown of Spicy Eggplant Curry calories by ingredient

Introduction

This is a quick and delicious meal with a kick that delivers the sweetness of soft eggplant with a kick of jalapeno (optional). I like to make this in bulk and then freeze it. It's a real staple in my diet. This is a quick and delicious meal with a kick that delivers the sweetness of soft eggplant with a kick of jalapeno (optional). I like to make this in bulk and then freeze it. It's a real staple in my diet.

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 4

Ingredients

2 large eggplants, about 2 pounds total, peeled and cut into 1/2-inch squares

2 medium onions, peeled and thickly sliced

2 jalapeno peppers, sliced

2 cloves of fresh garlic, finely chopped

1 teaspoon salt

1 teaspoon black pepper

1 cup homemade chicken stock (or beef or vegetable stock)

Juice of 1 lemon

Directions

Over medium heat, coat a wide saute pan with enough chicken stock to cover the bottom. When stock begins to lighly boil, add the eggplant, salt, and pepper.

As the eggplant cooks you will need to add more stock because the eggplant will absorb it. Keep an eye on the pan and add more stock as the eggplant becomes more tender.

After about 10 minutes of cooking, add the rest of the ingredients and continue the process of adding more stock as necessary until the desired consistency is reached (usually a saucy, and not soupy, state).

This dish can serve 4-8 people depending on the usage. The nutritional information is for 4 servings. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user LADYZHERRA.