Budget Bytes · by Jess Rice★ 4.6 (8)
Eggplant Curry
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 7%
CARBS 22G47% OF CAL
8G FIBER1G OTHER13G TOTAL SUGAR
FAT 11G54% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant eggplant curry with roasted eggplant, tomatoes, and warm spices like garam masala and cumin. Quick and cozy, it's inspired by the Indian dish baingan bharta.
mainindiancurry🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 eggplants (cut into quarters, (2.1lbs) $3.55)
- 3 Roma tomatoes (cut into quarters, (1 lb) $0.93)
- 2 Tbsp olive oil (divided, $0.35)
- 1½ tsp sea salt (divided, $0.02)
- ½ Tbsp garam masala ($0.50)
- 1 tsp ground cumin ($0.05)
- ¼ tsp black pepper (freshly cracked, $0.03)
- 1 Tbsp salted butter ($0.12)
- 1 small white onion (diced (about 3/4 cup) $0.86)
- ½ Tbsp red curry paste ($0.15*)
- 2 garlic cloves (minced, $0.10)
- 1 inch fresh ginger (grated, $0.39)
- ¼ cup fresh parsley (minced, $0.27)
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 7%
CARBS 22G47% OF CAL
8G FIBER1G OTHER13G TOTAL SUGAR
FAT 11G54% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 823mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 820mg
- Calcium
- 56mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 823MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.