Curried Eggplant
Servings: 
Serves 8
1
eggplant, chopped
1 teaspoons
salt
1 cup
water
½ teaspoon
cumin
½ teaspoon
turmeric
½ teaspoon
coriander
¼ teaspoon
ground black pepper
1/8 tablespoon
cayenne pepper
  1. Place olive oil in large sauté pan on medium heat.
  2. Add eggplant and salt, sauté for 3 minutes.
  3. Add 1 cup of water and spices.
  4. Cook until eggplant has softened and the water has dissipated.
  5. Serve warm and enjoy!

Nutritional Information

Serving Size: 
1/8 Eggplant
Calories: 
40
Total Fat: 
4 g
Saturated Fat: 
0.5 g
Protein: 
0 g
Total Carbohydrate: 
1 g
Dietary Fiber: 
1 g
Cholesterol: 
0 mg
Iron: 
0 mg
Sodium: 
290 mg
Calcium: 
7 mg