Directions:
- Preheat broiler.
- Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Broil 15 minutes or until blackened, turning frequently. Cool slightly; peel and coarsely chop. Keep warm.
- Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers to pan; cook for 10 minutes or until onion is translucent, stirring frequently. Add tomato and curry powder, stirring well to combine; cover and cook 10 minutes, stirring occasionally. Stir in eggplant, cilantro, and salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.61 Kcal (530 kJ) | ||
| Calories from fat | 33.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Sodium | 303.32mg | 13% | |
| Potassium | 782.27mg | 17% | |
| Total Carbs | 21.96g | 7% | |
| Sugars | 12.8g | 51% | |
| Dietary Fiber | 7.93g | 32% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 28.7mg | 48% | |
| Iron | 0.4mg | 2% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 35.64 Kcal (149 kJ) | ||
| Calories from fat | 9.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 6% | |
|---|---|---|---|
| Sodium | 85.38mg | 13% | |
| Potassium | 220.2mg | 17% | |
| Total Carbs | 6.18g | 7% | |
| Sugars | 3.6g | 51% | |
| Dietary Fiber | 2.23g | 32% | |
| Protein | 1.06g | 8% | |
| Vitamin C | 8.1mg | 48% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.4mg | 5% | |
* 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.
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