🍽️ Fried Eggplant with Curry

Name: Fried Eggplant with Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large eggplant; salt; pepper (from the mill); 2 tbsp sunflower oil; 1 tsp mild curry powder; 2 garlic cloves (finely chopped); 200 g chopped, seeded tomatoes; 1 curry leaf; 2 tbsp freshly chopped coriander leaves

70 kcal · 30 min · 4 servings

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Ingredients

1 large eggplant
salt
pepper (from the mill)
2 tbsp sunflower oil
1 tsp mild curry powder
2 garlic cloves (finely chopped)
200 g chopped, seeded tomatoes
1 curry leaf
2 tbsp freshly chopped coriander leaves

Instructions

1. Wash the eggplant thoroughly and cut it into small, bite-sized cubes. Heat the oil in a large pan. Fry the garlic and curry powder for about one minute until fragrant. Then add the eggplant cubes and fry them for two to three minutes.
2. Add the curry leaves and fresh coriander. Let the dish simmer gently over low heat for about 30 minutes. Serve it warm or cold at room temperature.

Nutrition per serving

kcal: 70
Protein: 2 g · Fett/Fat: 5 g · Carbs: 4 g