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    You are in: Home / Recipes / Eggplant Curry Recipe
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    Eggplant Curry

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 05, 2009

      Was this supposed to be incredibly hot and spicy?! I like things hot, but I could barely handle this one!! I skipped the oil, and used soy milk, Splenda, and vinegar. I didn't exceed the listed amount of red pepper, so I can't figure out why this dish turned out so unbearably hot... I love eggplant, but it was so spicy that I couldn't even tell that I was eating eggplant! Thanks for posting.

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    • on April 23, 2009

      A good basic recipe, easy to make, tasty, and quick! I like my curries a little more watery though, so I augmented the levels of coconut milk as I went along. I added cilantro and green beans as well, which gave it more of an asian feel. All in all, a good recipe! Thanks for sharing it.

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    • on February 15, 2009

      pretty good and doesn't require a ton of ingredients. Just add to rice with bragg (liquid aminos)

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    • on August 15, 2008

      Nice and spicy and easy to make! This is a wonderful way to use your garden's eggplant when you're tired of the typical eggplant dishes. I used the coconut milk and it made it the dish thick and tasty. I sprinkled the finished dish with fresh cilantro leaves. Pretty and delicious! Thanx for the recipe!

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    Nutritional Facts for Eggplant Curry

    Serving Size: 1 (99 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 107.2
     
    Calories from Fat 70
    65%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 1.0 mg
    0%
    Sodium 7.2 mg
    0%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 4.5 g
    18%
    Sugars 3.4 g
    13%
    Protein 1.7 g
    3%

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