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.
Source: EatingWell.com, October 2019
Serving Size:about 1 1/3 cups curry & 2/3 cup rice
399 calories; protein 11g; carbohydrates 64g; dietary fiber 10g; sugars 9g; fat 12g; saturated fat 4g; niacin equivalents 6.1mg; vitamin b6 0.8mg; sodium 569mg; calories from fat 108kcal.