Eggplant curry
A simple and delicious eggplant curry recipe, perfect for a quick dinner.
This eggplant curry is an easy-to-make recipe that adds an exotic touch to your meal. The eggplants are cooked until they are soft and tender, and then coated in a mixture of butter and curry.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Total35 min
- DifficultyEasy
- CostBudget
- Calories199 kcal/serving
- Cooking methodfrying pan
- Estimated cost$4.40 $2.20 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $4.08
- $0.18
- $0.14
Prices from US supermarkets.
Directions
- Heat the water in a frying pan and melt the butter, oil, and curry powder in it, stirring well.
- When it’s hot, cut the eggplant into slices and place them directly in the frying pan.
- Cook until the slices are nicely browned on both sides and have absorbed all the water, but be careful not to overcook them, as this can make them bitter.
- Serve hot with rice. ≈ 2 min
The bill
Eggplant curry
- 1 large eggplant (about 700g)$4.08
- 1 tablespoon of olive oil$0.18
- 1 tablespoon of butter (or sour cream)$0.14
Total$4.40
that's $2.20 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 199 kcal |
|---|---|
| Fat | 13.7 g |
| Saturated fat | 5.7 g |
| Carbohydrates | 9.5 g |
| Sugars | 9.5 g |
| Fiber | 10.5 g |
| Protein | 3.5 g |
| Salt | 0.02 g |
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