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

Introduction

A very satisfying vegetarian version with an asian twist. A very satisfying vegetarian version with an asian twist.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 2

Ingredients

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

Directions

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.