Eggplant in Tomato Curry
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By Sarah Strauch
Eggplant in Tomato Curry
7 steps
Prep:10minCook:35min
Simple, delicious, crowd pleaser.
Updated at: Mon, 27 May 2024 23:40:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
24
Low
Glycemic Load
3
Low
Nutrition per serving
Calories189.3 kcal (9%)
Total Fat13.9 g (20%)
Carbs13.1 g (5%)
Sugars7.2 g (8%)
Protein2.4 g (5%)
Sodium149.9 mg (7%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¼ cupghee
or EVOO
1white onion
large, or yellow, finely diced
4garlic cloves
chopped
1 tspnigella seeds
1 tspground coriander
1 tspred pepper flakes
such as Aleppo, Maras, or Urfa
½ tspturmeric
1globe eggplant
medium, cut into 1/2 inch cubes
1 lbtomatoes
medium or large, quartered
¼ tspfine sea salt
2 Tbspfresh lemon juice
or lime
1 tspdried mint
2 Tbspcilantro
chopped
Instructions
Step 1
In a large sauce pan, warm ghee/EVOO over medium heat.
Step 2
Add onion, saute until translucent, 4 to 5 minutes.
Step 3
Add garlic, nigella seeds, coriander, red pepper flakes,tumeric, and saute until fragrant, 30 to 45 seconds.
Step 4
Fold in eggplant, saute until coated in mixture.
Step 5
Fold in tomatoes and sea salt.
Step 6
Cover and simmer until tomatoes are falling apart and the eggplant is completely tender, 20 to 30 minutes. Stir occasionally to prevent burning.
Step 7
Stir in lemon/lime juice, mint, then taste and season with more salt if desired. Garnish with cilantro.
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