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Spiced Indian Eggplant Curry
  • prep: 10 min
  • cook: 30 min
  • total: 40 min
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  • servings:
  • Ingredients

    • 2 lbs eggplant (~ 2 large)
    • 1 large red onion
    • 5-7 cloves garlic
    • ¼ cup olive oil
    • 4 teaspoons coriander
    • 1 teaspoon red chili powder
    • 1 teaspoon tumeric
    • 1 teaspoon garam masala
    • 1 teaspoon cumin
    • 1 cup water
    • 2 teaspoons salt
    • 1 cup sliced grape tomatoes
    • 3 cups chopped spinach

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 276 % Daily Value *
    • Total Fat: 27 g 42.13%
    • Saturated Fat: 4 g 18.86%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 605 mg 25.21%
    • Calcium: 29 mg 2.88%
    • Potassium: 385 mg 11%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.25%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 4 g 14.87%
    • Sugar: 4 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 27.02%
    • Vitamin C 13.77%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq