EGGPLANT CURRY
RECIPE TYPE
Vegetarian
SERVES
4 [Makes 4 x 1L jars]
Prep: 5 min
Cook: 10 min
Ingredients
1 small eggplant (about 375g), chopped
4 tsp Longo’s Essentials Curry Powder
1 can (19oz/540mL) Longo’s Essentials Chickpeas (undrained)
1 cup Longo’s Curato Tomato Passata
1/4 cup chopped fresh cilantro
Directions
Place eggplant in colander and sprinkle with 1 tsp of salt; let stand for 10 minutes. Pat eggplant dry with paper towel.
Heat 3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil in large skillet over medium-high heat. Add eggplant and sauté for about 8 minutes or until golden brown. Sprinkle with curry powder and cook for 1 minute. Stir in chickpeas and passata; bring to a simmer. Simmer, stirring occasionally, for about 10 minutes or until eggplant is very tender and sauce thickens. Stir in cilantro.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/4 recipe): 320 calories
Protein 13g | Fibre 14g |
Fat 14g | Sugar 6g |
Carbs 41g | Sodium 970mg |
