Curried Eggplant in Tomato Sauce Recipe

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Curried Eggplant in Tomato Sauce
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  1. Heat the oil in a pot and fry the onion till light golden colour.
  2. Add the spices, cook for 2 minutes.
  3. Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
  4. Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 99.66 Kcal (417 kJ)
Calories from fat 77.99 Kcal
% Daily Value*
Total Fat 8.67g 13%
Sodium 12.3mg 1%
Potassium 174.73mg 4%
Total Carbs 5.44g 2%
Sugars 2.34g 9%
Dietary Fiber 1.28g 5%
Protein 1.01g 2%
Vitamin C 7.5mg 12%
Iron 0.8mg 4%
Calcium 21mg 2%
Amount Per 100 g
Calories 156.19 Kcal (654 kJ)
Calories from fat 122.23 Kcal
% Daily Value*
Total Fat 13.58g 13%
Sodium 19.27mg 1%
Potassium 273.82mg 4%
Total Carbs 8.52g 2%
Sugars 3.66g 9%
Dietary Fiber 2g 5%
Protein 1.58g 2%
Vitamin C 11.7mg 12%
Iron 1.2mg 4%
Calcium 32.9mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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