Ecomely

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Eggplant Curry: photo of the dish
Illustrative photo: Dheerajk88 — CC BY-SA 4.0, Wikimedia Commons
Vegetarian

Eggplant Curry

Silky eggplant in a spicy tomato sauce with peas.

  • 45 min
  • 4 servings
  • Medium
  • Budget-friendly
  • Indian

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

193 kcal per serving

Protein
5.7 g
Carbohydrates
12.9 g
of which sugars
9.5 g
Fat
11.2 g
Fiber
9.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Roast the whole eggplants for 30 min, then scoop out the flesh.
  2. Sauté the onion, garlic, ginger and spices, then add the tomatoes.
  3. Add the mashed eggplant flesh and the peas, and simmer for 10 min.

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Original Ecomely recipe.