Grilled Eggplant Curry
Votes: 4
Time: 17 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 131, total fat 10 G., saturated fats G., proteins 2 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 131, total fat 10 G., saturated fats G., proteins 2 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.
Grilled Eggplant with Curry - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium-sized eggplants, sliced crosswise into 2.5 cm thick circles
- 1/4 tbsp. sesame oil
- 2 tbsp. curry powder
- Salt and ground black pepper
- 3 tablespoons chopped fresh mint leaves
We recommend
Cooking the dish according to the recipe:
- Preheat grill to medium-high heat.
Rub both sides of the eggplant slices with sesame oil. Season with curry powder, salt, and pepper. Lightly grill until striped, about 6 minutes per side. Serve with mint.
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