Try this Eggplant Curry recipe, or contribute your own.
Suggest a better descriptionEGGPLANT: 7 to 8 inches long; 4-inch diameter at roundest point. Heat butter or oil over medium heat in a very large, deep skillet or Dutch oven. Add seeds and saute until they begin to pop (5 minutes). Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent. Add eggplant and salt. Cook, stirring from the bottom regularly, for 15 to 20 minutes-until the eggplant is soft. You might need to add a little water if the mixture is too dry. Cover the pan between stirrings. Steam the peas until they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro. Each serving provides: Calories, 130; Protein, 5 g; Carbohydrates, 16 g; Fat, 6 g; Sodium, 660 mg; Cholesterol, 12 mg; Dietary Fiber, 6 g. Recipe from MOOSEWOOD COOKBOOK by Mollie Katzen ? 1977, 1992, used with permission of Ten Speed Press; CompuCooks Recipe Collection. Posted by phannema@wizard.ucr.edu and mcBuster on 97 Recipe by: Moosewood
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 351 | ||
Calories from Fat: 189 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.3mg | 1 % | |
Potassium 664.7mg | 17 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 25.7g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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