Eggplant Curry with Rice Pilaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams Eggplant
- 1 garlic clove
- 2 shallots
- 4 Tomatoes
- 1 generous pinch Cumin
- 1 Tbsp red Curry paste
- 250 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 2 Tbsps olive oil
- 1 Tbsp parsley (chopped)
- salt
- cayenne pepper
- For the rice
- 250 grams Basmati rice
- 2 Tbsps Pine nuts
- 1 tsp Turmeric
- 2 fresh bay leaves
Preparation steps
Rinse and peel eggplant.
Peel and finely chop garlic and shallots. Fry garlic, shallots and eggplant in hot oil. Stir in curry paste and cumin and sauté briefly. Add coconut milk and a little broth. Cover and simmer over low heat, about 20 minutes.
Meanwhile, rinse and quarter tomatoes. Remove seeds and dice. Add tomatoes to the pan and simmer about 20 minutes more. Stir occasionally, adding additional broth if necessary.
In a pot, bring 1/2 liter (approximately 2 cups) water to a boil. Add rice, turmeric, pine nuts and bay leaves. Season with salt. Cover and simmer over low heat until tender, 20-25 minutes.
Stir parsley into curry and season with salt and cayenne pepper. Divide curry among warmed plates. Fill timbale molds with rice and press well. Invert rice onto plates just before serving.
