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Tomato-Chickpea Curry in Eggplant Shells


Tomato-Chickpea Curry in Eggplant Shells Recipe

Ingredients:
  • 2 medium eggplants (1 to 1¼ pounds each)
  • 2 to 3 tablespoons vegetable oil, divided
  • Salt to taste, plus ¼ teaspoon
  • Freshly ground pepper
  • 2 tablespoons brown mustard seeds (they’re actually reddish brown)
  • 2 cups coarsely chopped onions
  • 1½ tablespoons mild curry powder, such as Merwanjee Poonjianjee & Sons, plus more if needed
  • One 15-ounce can diced tomatoes, with liquid
  • 1½ cups cooked chickpeas or one 15-ounce can, drained
  • ½ cup dried, unsweetened, grated coconut (available in health-food stores)
  • Cayenne
  • Chopped cilantro, for garnish (optional)
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 330kcal (16%)
Total Fat 16g (25%)
Saturated Fat 6g (32%)
Cholesterol 0mg (0%)
Total Carbohydrate 43g
Dietary Fiber 16g
Sugars 12g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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