Dinner

Curried Eggplant is for Dinner.

Curried Eggplant takes 20 minutes to prepare.

Curried Eggplant takes 90 minutes to cook.

Curried Eggplant makes 2 servings.

The ingredients for Curried Eggplant are:

3 pounds of eggplant
1 3/4 teaspoons salt
3 large garlic cloves
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons chopped fresh jalepeno
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
2 Tablespoons canola oil
1 3-inch cinnamon stick
3/4 cup water
1 Tablespoon packed brown sugar
3 Tablespoons chopped fresh cilantro
1/4 cup unsalted peanuts

Here is how you make Curried Eggplant:

Cube eggplant. Toss with salt in a colander and set over a bowl. Let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.While eggplant drains, mash 1 garlic clove, ginger, and jalepeno into a paste with 1/2 teaspoon of salt using a mortar and pestle. Then stir in mustard and cumin seeds and turmeric.Heat oil in a heavy 5-quart pot overly moderately high heat but not smoking. Then saute remaining garlic until golden. Add spice paste and cinnamon stick., then reduce heat to moderate and cook, stirring, 1 minute.Add eggplant and cook, stirring, until it begins to soften about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally until eggplant is tender but not falling apart - 20-25 minutes. Discard cinnamon stick. Serve eggplant with sprinkled cilantro and peanuts.Serving Size: 1/2 a portionNumber of Servings: 2Recipe submitted by SparkPeople user SARAHMAISTO.

The nutritional information for Curried Eggplant is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 455.0

• Total Fat: 24.6 g
• Cholesterol: 0.0 mg
• Sodium: 2,091.0 mg
• Total Carbs: 59.2 g
• Dietary Fiber: 19.7 g
• Protein: 12.0 g

Curried Eggplant is Asian cuisine.

The dietary needs meet for Curried Eggplant is Vegetarian