Eggplant Curry


  • 2 Tbsp. olive oil
  • 1 medium tomato, chopped
  • 1 garlic clove, minced
  • 1 tsp. fresh ginger, minced
  • 1 Tbsp. curry powder
  • 1 1/2 lbs. eggplant, cut into 1-inch cubes
  • 2 cups low sodium vegetable stock
  • Salt and pepper to taste


  1. In a large saucepan, add tomato, garlic, and ginger and cook over medium heat for three minutes, stirring often.
  2. Add the curry powder and cook until fragrant, about two minutes. Next, add in the diced eggplant, then add the stock and bring to a boil.
  3. Add a pinch of salt and pepper, cover, and simmer over low heat. Stir occasionally until eggplant is tender, about 8 minutes.
  4. Using a slotted spoon, remove the eggplant from the saucepan and set aside. Increase heat and boil the liquid for about three minutes or until the liquid is reduced to 1/2 cup. Add the eggplant back into the saucepan to reheat it and season with salt and pepper to taste.

Nutrition per serving: 120 calories, 14 g carbohydrates, 7 g fat, 6 g fiber, 2 g protein, 440 mg sodium, 8 g sugar.

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