Eggplant (Aubergine) Curry Recipe

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Eggplant (Aubergine) Curry
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
  3. Meanwhile, in a skillet heat the butter and olive oil over medium high and sauté the onion and garlic together until soft.
  4. When the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sautéed onion and garlic; whir for 1 minute.
  5. Place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
  6. I eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
  7. Note: I highly recommend you use fresh tofu, if you can get it; I purchase it at my local Asian market.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 250.02 Kcal (1047 kJ)
Calories from fat 140.52 Kcal
% Daily Value*
Total Fat 15.61g 24%
Cholesterol 7.63mg 3%
Sodium 19.05mg 1%
Potassium 749.45mg 16%
Total Carbs 19.5g 7%
Sugars 10.79g 43%
Dietary Fiber 7.86g 31%
Protein 13.63g 27%
Vitamin C 7.9mg 13%
Iron 2.7mg 15%
Calcium 222.3mg 22%
Amount Per 100 g
Calories 65.87 Kcal (276 kJ)
Calories from fat 37.02 Kcal
% Daily Value*
Total Fat 4.11g 24%
Cholesterol 2.01mg 3%
Sodium 5.02mg 1%
Potassium 197.44mg 16%
Total Carbs 5.14g 7%
Sugars 2.84g 43%
Dietary Fiber 2.07g 31%
Protein 3.59g 27%
Vitamin C 2.1mg 13%
Iron 0.7mg 15%
Calcium 58.6mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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