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Prep Time:25 minsTotal Time:25 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:6Yield:6 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largeeggplants (about 1 pound each), cut into 1-inch cubes (8 cups)¼teaspoonground pepper3tablespoonsolive oil, divided1 ½teaspoonskosher salt, divided2cupschopped white onion1tablespoonred curry paste3mediumcloves garlic, grated1(1/2 inch) piecefresh ginger, peeled and grated3mediumplum tomatoes, diced (about 2 cups)1(15 ounce) canno-salt-added chickpeas, rinsed1(15 ounce) canlight coconut milk, well shaken4cupscooked brown riceFresh cilantro and lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2largeeggplants (about 1 pound each), cut into 1-inch cubes (8 cups)
¼teaspoonground pepper
3tablespoonsolive oil, divided
1 ½teaspoonskosher salt, divided
2cupschopped white onion
1tablespoonred curry paste
3mediumcloves garlic, grated
1(1/2 inch) piecefresh ginger, peeled and grated
3mediumplum tomatoes, diced (about 2 cups)
1(15 ounce) canno-salt-added chickpeas, rinsed
1(15 ounce) canlight coconut milk, well shaken
4cupscooked brown rice
Fresh cilantro and lime wedges for serving
DirectionsPreheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.Originally appeared: EatingWell.com, October 2019
Directions
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.
Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.
Originally appeared: EatingWell.com, October 2019
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Nutrition Facts(per serving)399Calories12gFat64gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
