Eggplant Curry

Eggplant Curry

0 Reviews
From: EatingWell.com, October 2019

We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 large (about 1 pound each) eggplants, cut into 1-inch cubes (8 cups)
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • 2 cups chopped white onion (from 1 large [14-ounce] onion)
  • 1 tablespoon red curry paste
  • 3 medium garlic cloves, grated (1 teaspoon)
  • 1 ( ½ inch) piece fresh ginger, peeled and grated on a Microplane
  • 3 medium plum tomatoes, cut into small cubes (about 2 cups)
  • 1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • 1 (15 ounce) can light coconut milk, well shaken and stirred
  • 4 cups cooked brown rice
  • Fresh cilantro and lime wedges

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil. Toss together eggplant, pepper, 2 tablespoons of oil and ¼ teaspoon of salt on prepared baking sheet. Bake in preheated oven until eggplant is tender, about 20 minutes.
  2. Meanwhile, heat remaining 1 tablespoon oil in a skillet over medium-high. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and remaining 1¼ teaspoons salt. Bring to a boil over medium-high; reduce heat medium-low and simmer until sauce has reduced and thickened slightly, about 15 minutes.
  3. Stir cooked eggplant into curry mixture. Serve over cooked rice with cilantro and lime wedges.

Nutrition information

  • Serving size: about 1⅓ cups curry, ⅔ cup rice
  • Per serving: 399 calories; 12 g fat(4 g sat); 10 g fiber; 64 g carbohydrates; 11 g protein; 9 g sugars; 0 g added sugars; 569 mg sodium;
  • Carbohydrate Servings:

Reviews 0