Toasted Eggplant Curry

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 29%
  • Fat: 4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 4g
  • Carbohydrate: 21.8g
  • Fiber: 6.9g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 304mg
  • Calcium: 36mg

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. 1. Preheat broiler.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Toasted Eggplant Curry Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy