Eggplant Curry with Jasmine Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 10.21 g | (10 %) | ||
| Fat | 32.07 g | (28 %) | ||
| Carbohydrates | 57.47 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.46 g | (42 %) |
| Vitamin A | 27.84 mg | (3,480 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.56 mg | (13 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 4.96 mg | (41 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 118.72 μg | (40 %) | ||
| Pantothenic acid | 1.44 mg | (24 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52.96 mg | (56 %) | ||
| Potassium | 1,390.42 mg | (35 %) | ||
| Calcium | 77.81 mg | (8 %) | ||
| Magnesium | 105.81 mg | (35 %) | ||
| Iron | 3.13 mg | (21 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 1.49 mg | (19 %) | ||
| Saturated fatty acids | 22.63 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 250 grams
- salt
- 3 medium-sized Eggplant
- 1 green Bell pepper
- 1 onion
- 2 garlic cloves
- 20 grams ginger
- ½ green chili pepper
- 2 Tbsps sesame oil
- 1 tsp green Curry paste
- 400 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 2 Tbsps soy sauce
- 1 Thai basil
Preparation steps
Rinse rice with cold a water and drain. Combine rice with twice the amount of lightly salted water. Bring to a boil and cook, covered, until tender, about 25 minutes.
Rinse, trim and cut eggplants into 1.5 cm (approximately 1/2 inch) cubes. Sprinkle with salt and let stand until eggplant releases liquid. Rinse peppers, remove seeds and ribs, and cut into 1 cm (approximately 1/3 inch) cubes. Peel and finely chop onion, garlic and ginger. Halve chile lengthwise, remove seeds and ribs, and cut into thin strips.
Heat oil in a wok or frying pan. Add curry paste and stir-fry until fragrant, 2-3 minutes. Add onion, garlic, and ginger and cook until soft. Add eggplant and peppers and fry briefly. Deglaze with coconut milk. Add broth and cook over high heat, about 8 minutes. Add soy sauce and season to taste.
Divide eggplant among bowls and serve with rice. Garnish with Thai basil.
