Nice vegetarian curry recipe. I served mine with rice. Made a huge amount of food. Makes doubling the recipe a little difficult. Came out spicy, but not too spicy.

Ingredients

1	large eggplant
2	tbsp vegetable oil
1	tsp cumin seeds
1	medium onion, thinly sliced
1	tbsp ginger garlic paste
1	clove garlic, minced
1	tbsp curry powder
1	tomato, diced
1/2	cup plain yogurt
1	fresh jalapeno chile pepper, finely chopped
1	tsp salt
1/8	cup cilantro, finely chopped

Directions

1. Preheat oven to 450 degrees.
   
   
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat. Cool, peel, and chop.
   
   
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
   
   
4. Mix ginger garlic paste, curry powder, garlic and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol High in dietary fiber

Bad points High in sodium High in sugar