Curried Eggplant Bolognese

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 222.1
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 361.3 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 11.2 g
  • Protein: 9.0 g

View full nutritional breakdown of Curried Eggplant Bolognese calories by ingredient


A very satisfying vegetarian version with an asian twist. A very satisfying vegetarian version with an asian twist.
Number of Servings: 2


    1 Eggplant, peeled and finely chopped
    1 can chopped tomatoes
    1 celery stalk finely chopped
    1 finely chopped onion
    2 tablespoons peanut butter
    1 tablespoon curry powder
    Salt and pepper to taste


Salt eggplant and soak for 10 minutes. Drain water and set aside. Spray frylight to pan and brown onions and celery (garlic is nice too). Mix through curry powder until fragrant. Add eggplant and brown until softened. Add tomatoes, salt and pepper, cover and simmer for around 15 minutes. Add peanut butter and if needed a little water. Warm through until peanut butter is blended and sauce has thickened to creamy consistency. Serve with pasta or rice. Also nice with a squeeze of lemon juice.

Number of Servings: 2

Recipe submitted by SparkPeople user WOTSHEWROTE.

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Member Ratings For This Recipe

  • I'm not a big fan of curry but I will try this using a different spice in place of curry. - 12/21/19

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  • Great idea must try it - 5/30/18

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