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Roasted Eggplant With Curry Cilantro And Red Bell Pepper

creative.chef's picture
  Olive oil 1 Tablespoon (Plus More For Pan)
  Eggplant 1 Large, peeled, if desired, and cut in 1-1 1/2-inch cubes
  Garlic 2 Clove (10 gm)
  Sherry 1 Tablespoon
  Oriental sesame oil 1 Teaspoon (Do Not Use Regular Sesame Oil)
  Curry powder 2 Teaspoon
  Kosher salt 1⁄2 Teaspoon
  Chopped fresh cilantro 2 Tablespoon
  Scallions 2 , cut diagonally into 1-inch pieces
  Red bell pepper 1⁄2 , diced
  Red wine vinegar 1⁄4 Cup (4 tbs) (If Serving Cold Or At Room Temperature)

1. Preheat oven to 400° F.
2. Lighdy oil a roasting or baking pan. Place the eggplant cubes in pan.
3. Place the garlic, sherry, olive oil, sesame oil, curry powder, and salt in a blender or a food processor fitted with a steel blade and puree until it forms a thin paste.
4. Pour the paste over the eggplant and mix. Place the eggplant in the oven.
5. Cook for about 45-60 minutes or until the eggplant is lightly browned. Remove from the oven and sprinkle with the cilantro, scallions, and diced red pepper.
6. If serving cold or at room temperature, add the vinegar.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 395 Calories from Fat 200

% Daily Value*

Total Fat 23 g34.9%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1086.2 mg45.3%

Total Carbohydrates 45 g15%

Dietary Fiber 22 g88.2%

Sugars 14.8 g

Protein 8 g16.7%

Vitamin A 90.5% Vitamin C 181.8%

Calcium 15.7% Iron 32.4%

*Based on a 2000 Calorie diet

Roasted Eggplant With Curry Cilantro And Red Bell Pepper Recipe