Eggplant Curry

Options
Kaecklund
Kaecklund Posts: 191 Member
edited September 2024 in Recipes
I'm not a vegetarian and I'm not sure I like eggplant but I love curry, so I'm going to give this recipe a try! You could even add some cooked chicken breast or shrimp!

INGREDIENTS:
1. 1/2 fresh whole eggplant, unpeeled
2. 1 Tbsp. extra virgin olive oil
3. 1/2 tsp. cumin seed (if you don’t have any, substitute 1/4 tsp. cumin powder)
4. 1/2 cup fresh white onions, sliced (yellow or red onions should work well, too)
5. 1 garlic clove
6. 1 Tbsp. ginger root (substitute 1 tsp. of ginger powder if you don’t have the fresh stuff)
7. 1-1/2 tsp. curry powder
8. 1 fresh red ripe tomato (small 2 2/5")
9. 1/4 cup low fat plain yogurt (I used non-fat since that’s what I normally eat
10. 1 Tbsp. diced jalapeno peppers
11. 1/2 tsp. salt
12. 1 Tbsp. cilantro

DIRECTIONS:
1. Dice tomato. Mash garlic and ginger together to form a paste.
2. Preheat oven to 450ºF . Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes.
5. Garnish with diced cilantro to serve.

I'm not exactly sure how many this serves, but I'm thinking 2-3. Anyway, it's very low in calories... Tell me what you think!

TOTAL for the whole recipe:
Calories: 223
Carbs: 40
Fat: 6
Protein: 10
Fiber: 12
Sodium: 1374

Replies

  • Kaecklund
    Kaecklund Posts: 191 Member
    So I tried it tonight... AND LOVED IT! My taster is broken so I had to add some spices. I added cayenne, paprika and some cinnamon and it was delicious! I made a double batch (to use up the entire eggplant) and I would say it serves about 4. I had it with 3/4 cup basmati rice with cumin seed and sweat peas mixed in. Yum yum yum! I'll definitely be making this dish again, and it was very easy!

    How do I upload pictures with my posts?
This discussion has been closed.

Categories