Eggplant Curry
45 mins (prep 20, cooking 25)
14 ingredients
4-6 servings
An Indian dish that is so full of flavor. Serve over rice or with Roti. If not using baby eggplant just cut into large pieces and coat but being careful when cooking so they don't dissolve into the sauce. Tofu can be used in addition or substitution. Serve with Saffron Rice Take a look at this thread for step x step of making this.

Categories:  served-hot , <-60-mins , stew , onions , taste~mood , spicy , indian , free-of... , equipment , time-to-make , asian , egg-free , vegan , easy , presentation , main-dish , gluten-free , vegetarian , vegetable , stove-top ,
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Serving Size (32.26 g)
Servings 4
Amount per Serving
Calories 147.67 Calories from Fat 105.48
% Daily Value *
Total Fat 11.72g 72.12%
Saturated Fat 0.9g 18.02%
Trans Fat 0.04g %
Cholesterol 0.0mg 0.0%
Sodium 5.25mg 0.88%
Total Carbohydrate 11.37g 15.16%
Dietary Fiber 2.35 g 37.56%
Sugars 7.39 g %
Protein 0.94g 7.53%
Vitamin A 284.32IU% Vitamin C 1.44mg%
Calcium 35.64mg% Iron 1.16mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ginger, diced tomatoes, chopped cilantro, ground coriander, ground cayenne pepper