YELLOW EGGPLANT RECIPE

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YELLOW CURRY WITH EGGPLANT RECIPE -

This is a simple, tasty vegetarian curry that I whipped up with ingredients on hand. You can adjust the spice level as you see fit, but I like my head to sweat.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2-4 serving(s)

Number Of Ingredients 14

1 small eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, Frenched
4 -5 garlic cloves, minced
1 -2 serrano chili, diced
2 -3 tablespoons cooking oil, as needed
1/2-1 teaspoon fish sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1 teaspoon ground turmeric
salt and pepper
1 (13 1/2 ounce) can coconut milk
1/4 cup hot water, as needed, to thin sauce

Steps:

  • Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan.
  • Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired.
  • Add fish sauce and cook while stirring for 1 or 2 minutes.
  • Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed.
  • Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency.
  • Serve over brown rice.

Nutrition Facts : Calories 968.1, FatContent 47.2, SaturatedFatContent 32.9, CholesterolContent 0, SodiumContent 204.2, CarbohydrateContent 136.8, FiberContent 13.5, SugarContent 115.9, ProteinContent 7.5

EASY EGGPLANT DISH RECIPE | ALLRECIPES



Easy Eggplant Dish Recipe | Allrecipes image

Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.

Provided by sal

Categories     Side Dish    Casseroles

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

1 eggplant, diced
1 yellow squash, peeled and diced
1 cup chopped onions
1 cup dry bread crumbs
1 tablespoon butter
? cup canned sliced green chiles
? cup crushed buttery round crackers
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
  • In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 176.8 calories, CarbohydrateContent 26.6 g, CholesterolContent 11.1 mg, FatContent 5.7 g, FiberContent 4 g, ProteinContent 6.3 g, SaturatedFatContent 2.6 g, SodiumContent 269.1 mg, SugarContent 6.6 g

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