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Toasted Eggplant Curry

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.

Cooking Light MAY 2008

  • Yield: 8 servings (serving size: 1 cup)


  • 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


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.

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

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Toasted Eggplant Curry Recipe