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Mild Eggplant Curry

Budget.Gourmet's picture
Ingredients
  Chopped onion 2 Cup (32 tbs)
  Vegetable oil 3 Tablespoon
  Ginger 3⁄4 Teaspoon, chopped
  Cayenne pepper 1 Dash
  Ground coriander 1 1⁄4 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Ripe tomato 1 , chopped
  Tomato sauce 2 Cup (32 tbs)
  Eggplant 1 1⁄2 Pound, washed and chopped (1 Large Size)
  Lemon juice 2 Teaspoon
  Salt To Taste
  Coriander leaves/Italian parsley 1⁄4 Cup (4 tbs), chopped
Directions

Saute onion in vegetable oil in a large skillet over medium heat; add ginger, cook until onions are golden.
Stir in spices, tomato, and sauce; simmer until sauce is smooth.
Stir in eggplant, cover thoroughly with sauce.
Cover and simmer until eggplant is tender (30 to 40 minutes).
Stir occasionally; if mixture becomes dry, add a little water.
Stir in lemon juice.
Taste and add salt; correct seasonings as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
2

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 474 Calories from Fat 217

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 239.4 mg10%

Total Carbohydrates 61 g20.4%

Dietary Fiber 20.4 g81.4%

Sugars 29.2 g

Protein 9 g18.9%

Vitamin A 41.9% Vitamin C 104.4%

Calcium 13.4% Iron 23.7%

*Based on a 2000 Calorie diet

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Mild Eggplant Curry Recipe