Roasted Eggplant in Peanut Curry

Roasted Brinjal in Peanut Curry Recipe

The roasted eggplant peanut curry is a delicious curry made from roasted brinjal (eggplants) and cooked along with peanuts and oat milk. Serve the curry for a quick weeknight dinner along with brown rice and a salad.

Cooking time
30 min
Preparation time
15 min
Serves
4
4
4
3

foodie_meter

32

Fit Foodie Recipe Score

29

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since it has fair source of thiamine, riboflavin and niacin

Ingredients

  • 1 large eggplant (Brinjal), cut into small wedges
  • 1 tablespoon of peanut butter
  • 40 grams Saffola pepper and spice oats
  • 100 ml of coconut milk
  • 1 tablespoon of Schezwan sauce
  • a teaspoon of brown sugar
  • 2 cloves garlic, finely chopped
  • 2 dry red chilies
  • 1 teaspoon of sesame oil for cooking
  • Salt to taste

How to make Roasted Brinjal in Peanut Curry

  • Heat the oil in a heavy bottomed pan on medium heat; add the garlic, red chillies, eggplants, salt to taste and saute the eggplants on low heat with the pan covered until soft and tender
  • In a small bowl, whisk together the peanut butter, Schezwan sauce, oats and coconut milk along with 1 cup of water
  • Once the eggplants are cooked, pour the peanut butter mixture to the eggplant and gently stir
  • Turn the heat to high and give the mixture a 2 to 3 minute boil until the sauce curry thickens up
  • Adjust the spice and salt levels to suit your taste. Serve with hot steamed rice or noodles

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Comments

Super

Super

Feb 08, 2016

4
Average: 4 (1 vote)
3

:)

:)

Jun 10, 2015

4
Average: 4 (1 vote)
3

Easy tasty n healthy recipe

Easy tasty n healthy recipe

May 18, 2015

4
Average: 4 (1 vote)
3
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