Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0

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.

Shirley Fong-Torres
Recipe by Cooking Light May 2008

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Nutrition Facts

124 calories; calories from fat 29%; fat 4g; saturated fat 0.3g; mono fat 2.2g; poly fat 1.2g; protein 4g; carbohydrates 21.8g; fiber 6.9g; cholesterol 0mg; iron 0.8mg; sodium 304mg; calcium 36mg.
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