Toasted Eggplant Curry

recipe
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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Shirley Fong-Torres,

Cooking Light

May 2008
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