Eggplant Curry with Eggs

Name: Eggplant Curry with Eggs
Prep time: 30 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: • ½ tsp black ground pepper; • ½ tsp cayenne pepper; • 1 tsp ground coriander; • 1 tbsp coarsely chopped fresh coriander (optional); • 1 tsp cumin; • 4 cups diced eggplant; • 12 eggs; • 2 tsp minced fresh ginger root; • 2 cloves garlic, minced; • ¼ tsp salt; • 4 scallions, trimmed and sliced thin; • ¾ lb. tomatoes, diced small; • 1 tbsp turmeric; • 1 cup water

4 steps

Prep:30min

1 lean - 3 greens - 0 healthy fats - 3 condiments (per serving)

Updated at: Thu, 17 Aug 2023 02:49:05 GMT

Nutrition balance score

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Ingredients

4 servings

½ tspblack ground pepper

½ tspcayenne pepper

1 Tspground coriander

1 Tbspfresh coriander

coarsely chopped, optional

1 tspcumin

4 cupseggplant

diced

12eggs

2 tspfresh ginger root

minced

2 clovesgarlic

minced

¼ tspsalt

4scallions

trimmed and sliced thin

0.75 lbtomatoes

diced small

1 Tbspturmeric

1 cupwater

Instructions

Step 1

1. In a mixing bowl, toss the eggplant with the salt, ginger, garlic, scallions, cumin, turmeric, ground coriander, cayenne pepper and black pepper and allow to sit for 15 to 20 minutes.

Step 2

2. Place the eggplant into a wide skillet and add the tomatoes and one cup of water. Cover the skillet with a lid and begin to cook gently, stirring occasionally, adding water as needed to create a stew.

Step 3

3. When the eggplants are tender, create 12 little indentations with a ladle into the eggplant stew. Crack a raw egg into each indentation, cover the skillet with a lid, and continue to cook very gently until the eggs are cooked, about 5 minutes.

Step 4

4. Remove from heat, sprinkle with coriander, and serve hot.