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Name: Eggplant Curry - Indian Style!
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 large Eggplants Cut into 1 inch pieces with skin on; 3 tablespoons Rice bran oil Can use other oil, but this one is used for its high smoke point; 1 teaspoon Cumin seeds; 1 1/2 teaspoons Mustard seed Used black mustard seed; 2 teaspoons Turmeric powder; 1 large Onion Thinly sliced; 3/4 teaspoon Garlic powder; 3/4 teaspoon Ginger powder; 1 tablespoon Curry powder; 1 large Tomato diced (put mine in a food processor); 1 teaspoon Salt; 1 bunch Cilantro chopped

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INGREDIENTS

2 large Eggplants ; Cut into 1 inch pieces with skin on
3 tablespoons Rice bran oil ; Can use other oil, but this one is used for its high smoke point
1 teaspoon Cumin seeds
1 1/2 teaspoons Mustard seed ; Used black mustard seed
2 teaspoons Turmeric powder
1 large Onion ; Thinly sliced
3/4 teaspoon Garlic powder
3/4 teaspoon Ginger powder
1 tablespoon Curry powder
1 large Tomato ; diced (put mine in a food processor)
1 teaspoon Salt
1 bunch Cilantro ; chopped

Servings

INSTRUCTIONS

1. Boil the cut eggplant for 5-7 minutes until tender. Then drain water.

2. Heat oil on medium heat with mustard & cumin seeds. Heat them for about 1 minute until they start to pop/sizzle so you can obtain the best flavor from them.

3. Stir in the onion and cook for 2 minutes or until it becomes soft. Add the turmeric and cook for another 30 seconds. Add the ginger, garlic and curry then cook for 1 more minute.

4. Add the tomato and salt then cook for 5 minutes or until the tomato is almost like a paste (you can add water (1-2 Tablespoons) if you need to for it to stay moist).

5. Finally, add the eggplant and cover and cook for 7-10 more minutes (you might want to stir once or twice). Then remove from heat, add the Cilantro and serve over rice!

NOTES

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Eggplant Curry - Indian Style!

2 large Eggplants Cut into 1 inch pieces with skin on
3 tablespoons Rice bran oil Can use other oil, but this one is used for its high smoke point
1 teaspoon Cumin seeds
1 1/2 teaspoons Mustard seed Used black mustard seed
2 teaspoons Turmeric powder
1 large Onion Thinly sliced
3/4 teaspoon Garlic powder
3/4 teaspoon Ginger powder
1 tablespoon Curry powder
1 large Tomato diced (put mine in a food processor)
1 teaspoon Salt
1 bunch Cilantro chopped

1. Boil the cut eggplant for 5-7 minutes until tender. Then drain water.

2. Heat oil on medium heat with mustard & cumin seeds. Heat them for about 1 minute until they start to pop/sizzle so you can obtain the best flavor from them.

3. Stir in the onion and cook for 2 minutes or until it becomes soft. Add the turmeric and cook for another 30 seconds. Add the ginger, garlic and curry then cook for 1 more minute.

4. Add the tomato and salt then cook for 5 minutes or until the tomato is almost like a paste (you can add water (1-2 Tablespoons) if you need to for it to stay moist).

5. Finally, add the eggplant and cover and cook for 7-10 more minutes (you might want to stir once or twice). Then remove from heat, add the Cilantro and serve over rice!

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Eggplant Curry - Indian Style!
oregonbob2003

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Nutrition

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Serving Size: 1 Serving (367g)
Recipe Makes: 4 Servings

Calories: 109
Calories from Fat: 14 (13%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 19.8mg		1 %
Potassium 884.3mg		23 %
Total Carbohydrate 23.5g		7 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 12.1g
Protein 4.5g		6 %
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.

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Calories per serving: 109

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