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Toasted Eggplant Curry

Yield 8 servings (serving size: 1 cup)
Long, slender Japanese eggplants have a slight sweetness. If you can't find them, substitute baby Italian or regular eggplants. Toast whole eggplants under the broiler, cool, and remove peel before chopping the pulp.

Ingredients

  • 8 Japanese eggplants (about 3 pounds)
  • 2 tablespoons canola oil
  • 3 cups chopped onion
  • 8 garlic cloves, minced
  • 2 jalapeño peppers, seeded and chopped
  • 5 cups chopped peeled tomato (about 2 pounds)
  • 4 teaspoons curry powder
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon salt

Nutrition Information

  • calories 124
  • caloriesfromfat 29 %
  • fat 4 g
  • satfat 0.3 g
  • monofat 2.2 g
  • polyfat 1.2 g
  • protein 4 g
  • carbohydrate 21.8 g
  • fiber 6.9 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 304 mg
  • calcium 36 mg

How to Make It

  1. Preheat broiler.

  2. Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Broil 15 minutes or until blackened, turning frequently. Cool slightly; peel and coarsely chop. Keep warm.

  3. Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers to pan; cook for 10 minutes or until onion is translucent, stirring frequently. Add tomato and curry powder, stirring well to combine; cover and cook 10 minutes, stirring occasionally. Stir in eggplant, cilantro, and salt.