FRIJE

Name: Vegetarian Eggplant Curry
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 eggplant; 1 large onion; 2 garlic clove; 5 tablespoon of olive oil; 1 tablespoon of butter; 1 glass of water; 1 teaspoon of ras el-hanout (optional); 0.5 teaspoon of ginger powder; 2 teaspoon of curry powder; 200 g of tomato sauce; 1 tablespoon of liquid honey; salt (according to taste)

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Vegetarian Eggplant Curry

Vegetarian Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 30 minutes

Cost per serving: 0,77 €

Energy: 255 kcal / serving

Nutritional score:

Instructions

1. Slice the onions and crush the garlic.

In a large pan or pot, heat the olive oil and butter and sauté the onions and garlic over medium heat, stirring occasionally.
2. Add the spices and mix thoroughly.

Wash and cut the eggplants into small square pieces, about one centimeter in size.
3. Pour them into the pan.

Add salt and let them cook for about fifteen minutes to soften the eggplants.

Gradually pour in water after five minutes to help with the cooking.

Only add more water if the previously poured water has evaporated.
4. Then add the tomato sauce and honey, mix thoroughly, and let it simmer for an additional five minutes.

Taste and adjust the seasoning to your liking.
5. Serve hot with bulgur, couscous, or the cereal of your choice.