Eggplant and Coconut Curry
(Percentage of daily recommendation)
|Calorie||302 kcal||(14 %)|
|Protein||5 g||(5 %)|
|Fat||10 g||(9 %)|
|Carbohydrates||45 g||(30 %)|
|Sugar added||1 g||(4 %)|
|Roughage||3.5 g||(12 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.7 mg||(6 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||3 mg||(25 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||24 μg||(8 %)|
|Pantothenic acid||0.6 mg||(10 %)|
|Biotin||2.8 μg||(6 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||8 mg||(8 %)|
|Potassium||281 mg||(7 %)|
|Calcium||34 mg||(3 %)|
|Magnesium||28 mg||(9 %)|
|Iron||2 mg||(13 %)|
|Iodine||2 μg||(1 %)|
|Zinc||1.2 mg||(15 %)|
|Saturated fatty acids||7.5 g|
|Uric acid||66 mg|
Fry coriander and cumin seeds in a frying pan then let cool slightly on a plate.
Coarsely crush coriander and cumin in a mortar.
Peel shallots and chop finely. Peel ginger and finely chop.
Peel garlic and finely chop. Halve chile peppers lengthwise, remove seeds and chop coarsely.
Heat 1 teaspoon oil in a non-stick pan and sauté shallots and garlic for about 3 minutes. Add chile peppers and ginger and cook briefly.
Bring turmeric, coriander, cumin, tamarind paste and coconut milk to a boil in a pot. Boil down the sauce over medium heat until it thickens and season with salt and pepper.
Rinse basmati rice in a sieve and cook in salted water according to package instructions.
Rinse eggplant, wipe dry and cut lengthwise into 1/2 cm (approximately 1/4-inch) thick slices.
Working in batches, grill eggplant slices on one side only in a grill pan until golden brown, 2-3 minutes. Salt eggplant lightly while grilling.
Coat baking dish with oil. Place eggplant slices with fried side down next to each other in baking dish. Spread sauce over eggplant slices and bake in a preheated oven broiler until golden brown, 6-8 minutes.
Rinse Thai basil, shake dry, pluck off leaves and chop coarsely. Cut lime in half and squeeze. Garnish eggplant curry with lime juice and Thai basil and serve with basmati rice.