Directions:
- In a large frying pan, heat oil and saute onion, garlic, and bell pepper until the onion starts to turn translucent.
- Add eggplant along with about 1/2 cup of water. Cover, and allow to simmer until the water is almost boiled off. At this point, the eggplant should be very soft. If the water boils off entirely, just add a little more and unstick anything that has burnt to the pan. Otherwise, don't worry about it.
- Add curry powder and stir to coat.
- Add cream and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.19 Kcal (507 kJ) | ||
| Calories from fat | 70.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 12% | |
|---|---|---|---|
| Cholesterol | 2.78mg | 1% | |
| Sodium | 8.22mg | 0% | |
| Potassium | 362.25mg | 8% | |
| Total Carbs | 12.06g | 4% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 1.83g | 4% | |
| Vitamin C | 34.4mg | 57% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.8mg | 71% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 61.97 Kcal (259 kJ) | ||
| Calories from fat | 35.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 12% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 1% | |
| Sodium | 4.2mg | 0% | |
| Potassium | 185.25mg | 8% | |
| Total Carbs | 6.16g | 4% | |
| Sugars | 3.49g | 27% | |
| Dietary Fiber | 2.37g | 19% | |
| Protein | 0.94g | 4% | |
| Vitamin C | 17.6mg | 57% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 6.6mg | 71% | |
| Calcium | 16.5mg | 3% | |
* 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.
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