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Eggplant Curry

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Ingredients

Adjust Servings:

	1 (1 lb) eggplant
	1 ounce oil
	1 ounce milk (dairy or coconut)
	2 teaspoons curry powder
	1 teaspoon red pepper powder
	salt
	1 pinch sugar
	2 teaspoons vinegar or 2 teaspoons lime juice
	1 small onion

Nutritional information

107.3

Calories

70 g

Calories From Fat

7.8 g

Total Fat

1.2 g

Saturated Fat

1.1 mg

Cholesterol

7.2 mg

Sodium

9.4 g

Carbs

4.6 g

Dietary Fiber

3.5 g

Sugars

1.7 g

Protein

99g

Serving Size

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Eggplant Curry

Name: Eggplant Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6
Cuisine: Indian
Ingredients: : 1; : 1; : 1; : 2; : 1; : 1; : 2; : 1

Features:

Cuisine:

Indian

Was this supposed to be incredibly hot and spicy?! I like things hot, but I could barely handle this one!! I skipped the oil, and used soy milk, Splenda, and vinegar. I didn't exceed the listed amount of red pepper, so I can't figure out why this dish turned out so unbearably hot... I love eggplant, but it was so spicy that I couldn't even tell that I was eating eggplant! Thanks for posting.

55 min
Serves 4
Easy

Ingredients

Directions

Eggplant Curry,This curry is from Sri Lanka,Was this supposed to be incredibly hot and spicy?! I like things hot, but I could barely handle this one!! I skipped the oil, and used soy milk, Splenda, and vinegar. I didn’t exceed the listed amount of red pepper, so I can’t figure out why this dish turned out so unbearably hot… I love eggplant, but it was so spicy that I couldn’t even tell that I was eating eggplant! Thanks for posting.

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Steps

1 Done	Wash Eggplant and Cut Into Small Pieces.
2 Done	Add Oil to Pan and Heat to Boiling Point.
3 Done	Add Eggplant and Fry on Medium to Medium High Until Light Golden Brown.
4 Done	Drain on Paper Towels. Meanwhile, Add Remaining Ingredients to Pan and Cook. Return Eggplant to Pan and Cook For Another 3 Minutes.